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 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.
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.
- 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.
- So once they’re all soft and lovely, slice those babies open to reveal their bright orange insides.
- 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.
- 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.
- 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.
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
So, once those are done, it’s time to make the streusel.
- 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.
- Sprinkle the streusel over top of the filled sweet potatoes and bake again at 350 for 20-30 minutes.
- And voila! Beautiful, show-stopping baked sweet potatoes. Hello, my pretties.
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.
More Sweet Potato Recipes to Try!
- Sweet Potato Casserole
- Perfect Sweet Potato Pie
- Sweet Potato Cookies with Homemade Streusel
- Sweet Potato Cupcakes with Marshmallow Frosting
- Mashed Sweet Potatoes
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!
Twice Baked Sweet Potatoes with Walnut Streusel
Ingredients
- 3 large sweet potatoes
- 4 tablespoons packed brown sugar
- 3 tablespoons butter
- pinch salt
- 1/2 teaspoon cinnamon
for the streusel-
- 3 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/4 cup walnuts chopped
- 2 tablespoons butter
- 3 tablespoons packed brown sugar
Instructions
- 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.
- 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.}
- 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
Anna L says
looks good, maybe I can get my husband to eat these without making his “eww, why are you forcing me to eat sweet potatoes again?” face. 🙂
Rachel @ The Avid Appetite says
I love this and love it even more because I can adapt it and make it for one! My husband doesn’t do sweet sweet potatoes (or sweets in general…i know, it’s a problem), but I love them to be super sweet!
Lauren says
WHAAA? He doesn’t like sweets?
jenna says
these are look gorgeous! i’m not going to lie though i love my sweet potatoes savory! 🙂 have a great day Lauren!
Lauren says
How to do you make yours savory? I’m intrigued!
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 🙂
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.
Sabrina says
omg Lauren what are you trying to do to me!!! these are out of this world!
Bev Weidner says
I’ve been CRAVING this. For totes seriouslyness.
yummmm!
Lacey Wilcox says
I wish Thanksgiving was today! These look great!
Honey What's Cooking says
i love your creativity.. this looks awesome!!! maybe i’ll make this for my family over thanksgiving. love your pics, so glad i found you. 🙂
Lauren says
I’m so glad you found me!!
Lauren at Keep It Sweet says
I love the idea of making individual sweet potato halves instead of a big casserole. That streusel sounds amazing!
Katrina says
Nothing like a good streusel on sweet potatoes. These sound awesome.
Cassie says
I NEED that streusel topping! These sound absolutely fabulous, just like you!
Amy C. says
OMG! Those look amazing! I just may have to make those for Thanksgiving this year…..or any other day!!! 😉
Tara @ Chip Chip Hooray says
Mmmm…sweet potatoes….this is what I want my mid-morning snack to be. Like…rightnow. Kthx.
Marilyn Brennan says
These, indeed, are the bomb! I loved them.
Jenné @ Sweet Potato Soul says
These are gorgeous, I’m drooling now! They remind me of candied yams, just in a different form. I’m making these!
Baking Serendipity says
These look fantastic! Twice baked potatoes (just the plain Idaho kind) are one of my favorites…I definitely need to give this a shot 🙂
Julia says
My favorite, VERY favorite Thanksgiving dish are the sweet potatoes, in any way shape or form. With a steueal topping, um yes PLEASE!
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!
Maggie @ A Bitchin' Kitchen says
These look wonderful! I do sweet potato casserole with a streusel topping every Thanksgiving, but I love the idea of this even more!
Lauren @ What Lauren Likes says
Annndd my night just got a bunch better! These look fantastic 😀
Jessica @ How Sweet says
These are truly incredible… best sweet potato dish I’ve seen!!
Lauren says
Wow, thanks Jessica! That means a lot coming from you!
Nutmeg Nanny says
Holy delicious streusel topping!!!
Nutmeg Nanny says
Holy delicious streusel topping!!! This would be a show stopper at Thanksgiving!
Recipes says
this looks tasty I love it
Amber, RD says
Those look so good! I love sweet potatoes and this looks like a great new way to enjoy their deliciousness. I will definitely be saving this recipe!!
Stephanie says
This recipe looks delicious! I liked you on FB. Thanks!
teri @ managed macros says
This just made my thansgiving day menu!
Nicole says
Do you think these could be made in large batches and frozen for later use?
Thanks!
Jolene (www.everydayfoodie.ca) says
Those sweet potatoes are gorgeous, and I can only imagine how amazing they smell while they are cooking!!!!
Stephanie says
Could I use pecans vs. walnuts to make this or will the taste change?
Lauren says
Use any nuts you like!
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
Me says
Good
Traci says
Looks really good
Daniela @ food recipes HQ says
Amazing! I love this recipe
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!
Lori at Frugal Edmonton Mama says
It’s like dessert before dinner. I can’t wait to try these out.
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.
Lauren says
Yup, that would totally work!
Tanya O says
Do you suppose you could make these ahead of time and freeze them like regular twice baked potatoes?
Lauren says
I would freeze them without the topping on them. Then defrost, add it and bake.
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.
Kari says
These look so yummy! Trying them tonight on a rainy night. Great comfort food!
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!
Ellon Butler says
Love your pages!! These look FABULOUS!!1 Can they be made ahead and frozen???
Shelley says
These are amazing! I have made them multiple times in the past few months. This is a real keeper! Thanks, Lauren.
Linda A in STL says
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!!!