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Twice Baked Sweet Potato Recipe with Walnut Streusel

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5 from 30 votes

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This Twice Baked Sweet Potato Recipe with Walnut Streusel topping is a yummy and sweet addition that is perfect for the Holiday Season!

I decided to make this Twice Baked Sweet Potato Recipe with a yummy and sweet Walnut Streusel up on top. Yeah. Seriously amazing. Sweet potatoes are meant to be sweet, not savory. Like a pre-dessert treat with your meal to prepare you for the pies, cakes, and tarts that are inevitably coming your way. Perfect for Christmas, Thanksgiving or any other day you want sweet potatoes!

Baked Sweet Potato

Baked Sweet Potato Recipe

Just like all the other recipes I’ve posted, these are really simple to make and really don’t require much. Odds are you’ll have all of these ingredients in your pantry already. Except for maybe the walnuts. And Sweet Potatoes. Please remember the sweet potatoes, or else this dish might come out a total and epic FAIL. Just sayin’.

  • Sweet Potatoes – make sure you get sweet potatoes and not yams, they are different.
  • Brown Sugar – to further sweeten the mixture.
  • Butter – buttery, creamy goodness.
  • Salt – to balance out the sweetness.
  • Cinnamon – a perfectly fall spice to add to this sweet potato mixture.

Baked Sweet Potato Recipe

How to Bake Sweet Potatoes

See? I told you you’d have everything already! So, what you’re going to want to do first is get those sweet potatoes soft.

  1. Prick them with a fork, all over and bake or microwave until soft. Times vary depending on the size of your sweet potatoes.
    • Bake at 350 degrees for 30 minutes.
    • Microwave on high for 13 minutes.
  1. So once they’re all soft and lovely, slice those babies open to reveal their bright orange insides.

Sweet Potato

  1. Scoop out each baked sweet potato into a bowl leaving a 1/4 inch border inside the skin. Stir in butter, brown sugar, cinnamon, and salt. Mix until smooth and butter has melted.

How to Bake Sweet Potatoes

  1. Then you can take a spoon and scoop the mixture back into the skins or take a piping bag with a nice big tip and pipe it in. I used a 1M Wilton and a disposable bag.

Piping Bag

  1. There really is no rhyme or rhythm to piping it in, just get it in there. And keep in mind that you won’t fill all the skins back up. Count on 1 less. For example, I cooked 3 sweet potatoes giving me 6 halves. The filling I scooped out will only fill 5.

baked sweet potato

Streusel Recipe

  • Flour – structure for the streusel.
  • Cinnamon – more cinnamon flavor. You can also try adding small amounts of nutmeg.
  • Walnuts – or try pecans if you don’t have walnuts.
  • Butter – to bind all the ingredients together, which later melts to ooey-gooey goodness.
  • Brown Sugar – to sweeten and flavor.

Streusel Recipe

Streusel

So, once those are done, it’s time to make the streusel.

  1. Basically, toss some butter, salt, flour, brown sugar, walnuts, and cinnamon into a bowl until it starts to come together. Just work the butter until it gets a little warm so you have more than just powder.
  2. Sprinkle the streusel over top of the filled sweet potatoes and bake again at 350 for 20-30 minutes.
  3. And voila! Beautiful, show-stopping baked sweet potatoes. Hello, my pretties.

Streusel

Make-Ahead

Luckily, this is a great make-ahead recipe! Which makes it even more perfect for the holidays!!! There are two ways to make this baked sweet potato recipe ahead of time. One is to make and freeze, the other is to make and refrigerate.

Freeze. Bake sweet potatoes the first time, then freeze in a freezer bag for up to 12 months! That’s right, up to a whole year. Of course, wait for the potatoes to cool before freezing.

When ready to bake, defrost potatoes completely, make the streusel, then bake the second time.

Refrigerate. To make your sweet potatoes 3-5 days in advance, bake the first time then seal in a plastic bag and refrigerate. You can also make the streusel ahead of time and store it in the fridge.

To bake, top the potatoes with the streusel and bake the second time over.

Baked Sweet Potato

More Sweet Potato Recipes to Try!

These were amazing little treats that topped off our meal perfectly. My husband, daughter and I all LOVED these and I’ll probably be making a quadruple batch next Thursday. My husband has a huge family.

Do you heart sweet potatoes as much as I do? Mmm…so tasty! Dreaming about these babies…

Printable recipe card below! Make sure to save it so you can make this Twice Baked Potato Recipe this holiday season!

5 from 30 votes
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Twice Baked Sweet Potatoes with Walnut Streusel

This Twice Baked Sweet Potato Recipe with Walnut Streusel topping is a yummy and sweet addition that is perfect for the Holiday Season!

Course Appetizer, Side Dish
Cuisine American, Thanksgiving
Keyword baked sweet potato, baked sweet potato recipe, how to bake sweet potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 395 kcal
Author Lauren

Ingredients

  • 3 large sweet potatoes
  • 4 tablespoons packed brown sugar
  • 3 tablespoons butter
  • pinch salt
  • 1/2 teaspoon cinnamon

for the streusel-

US Customary - Metric

Instructions

  1. Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes as well.

  2. Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt, and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in.}

  3. In a small bowl, combine all ingredients for the streusel and mix together until butter starts to warm and ingredients start sticking together. Top the filled sweet potatoes with the streusel and bake 20-30 minutes. Serve warm.

Nutrition Facts
Twice Baked Sweet Potatoes with Walnut Streusel
Amount Per Serving
Calories 395 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 217mg9%
Potassium 736mg21%
Carbohydrates 62g21%
Fiber 7g29%
Sugar 25g28%
Protein 5g10%
Vitamin A 29291IU586%
Vitamin C 5mg6%
Calcium 83mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Reader Interactions

Comments

      • Jess says

        Not the original poster, but sweet potato is great in savory dishes. I’ve actually never come across it as a sweet dish (must be because I live in Australia). I love sweet potato and I love sweets so I’ll have to give this a try.

        My favourite ways to eat sweet potato would be roasted – serve it with other roast vegies as a side for roast lamb/whatever OR take the roasted sweet potato still warm from the oven and make a warm salad. Roasted vegie salad with honey mustard dressing (roast vegies, baby spinach, dressing), or warm lamb salad (lamb, roasted sweet potato and mushrooms, lightly blanched asparagus, salad leaves, danish fetta, dressing). The second one is a great light meal on it’s own or with some nice bread.

        I also like it mashed with S & P and lots of butter (like mashed potato only better 🙂

        Reply

        • Jess says

          ps. your blog is awesome.

          Trying out your irish beef stew recipe as we speak – it was great to find a stew recipe that didn’t call for wine or beer, since I don’t drink either. And I very much look forward to trying some of your delicious looking mushroom recipes.

          Reply

  17. Jennifer @ Mother Thyme says

    This is a fabulous recipe! My twins love sweet potatoes (and so do I)! Definitely on the must try list for us!

    Reply

      • Stephanie says

        Thank You Lauren!! I am a blog stalker now!! I have made 4 of your recipes in 3 days… and everyone in my house loves it all… I have made the Oven Fried Chicken and the Coleslaw and you stole my heart with both of these!!! And then I made the Chewy Peanut Butter and Carmel Kisses Cookies and just as amazing! Finally last night I was able to make the Double Chocolate Reese Pieces Cookies, they are hard to describe… they looked like a cookie on top and then so moist (Like a fudge brownie inside) and then the hard and melted Reese Pieces! I will continue to try more and more of your recipes! I am in Love 🙂 Thank You

        Reply

  33. Christina says

    I wish I liked sweet potatoes. To me, in my opinion, they are a useless vegetable in my house. I’ve never had them prepared in any way that I could eat and that includes a batch my mother made last year loaded with brown sugar, butter, marshmallow fluff AND marshmallows. All that sugar couldn’t mask it for me. However, that’s just me! Your version looks amazing…I may use the topping for something else!

    Reply

  35. Linda B says

    Tips for doing part of this recipe ahead? Have you ever baked the sweet potatoes the day before, and then just finished the second part of the recipe the next day?

    I’m always looking for do-ahead for Thanksgiving, and wondered if this would work.

    Reply

  36. Renee says

    Looks really good!!!, I might make these to take to our friends for thanksgiving along with my brussel sprout reciepe

    just a quick correction, those are yams.

    Reply

  38. Kim says

    These look so yummy! Trying to pin the recipe to save for Thanksgiving, but it won’t let me pin any or your pictures, wonder what’s up? Thanks for sharing!

    Reply

  41. Linda A in STL says

    5 stars
    I made these yesterday for Thanksgiving. Everyone raved about them. What a hit! I don’t personally care for sweet potatoes but your recipe made me a hero. I put a little twist to them by putting 5 or 6 mini marshmallows in the shells before piping in the potato mixture. Nice hidden sweet surprise! Also, you end up with no empty shells that way either as they help fill some space. Kudos for a fab recipe. I plan to try more Lauren. Thanks bunches!!!

    Reply

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