Twice Baked Sweet Potatoes

5 from 31 votes

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These Twice Baked Sweet Potatoes (with a walnut streusel) are a delicious new way to enjoy sweet potatoes this holiday season! Like the hotter, more creative cousin of the plain mashed sweet potatoes and sweet potato casserole, they will be a sweet and tasty addition to your Thanksgiving meal.

close up photo of twice baked sweet potatoes on baking sheet

Twice Baked Sweet Potatoes | Best Thanksgiving Side!

I love a good sweet potato and this one will certainly not disappoint! It is an all dressed and pretty sweet potato that is ready for its close-up!

Sweet potatoes are baked until tender, insides scooped out and mashed with butter and brown sugar and then piped back into the skins and topped with a sweet and crunchy walnut streusel. Make them ahead or day of for a delicious pre-dessert treat with your turkey and stuffing!

twice baked sweet potatoes on baking sheet

Main Ingredients Needed for Twice Baked Sweet Potatoes

Just like all the other Thanksgiving recipes I’ve posted, these Twice Baked Sweet Potatoes are relatively simple to make, you just need a little time (and oven space!) Odds are you’ll have all the majority of these ingredients in your pantry already. Except for maybe the walnuts. And Sweet Potatoes which I think are technically yams, but whatever.

  • Sweet Potatoes/Yams- both are usually right by one another at the store. No matter what your store calls them, you’re looking for the kind that have the darker skin with bright orange center.
  • Brown Sugar – I really want to double down on that sweet flavor!
  • Butter – I use salted butter in the mashed sweet potatoes and the streusel to help balance out the sweetness. I just like it better, but of course you can use unsalted butter if that is what you have or that is what you prefer.
  • Salt – to help balance out the sweetness.
  • Cinnamon – a perfectly fall spice to add to this sweet potato mixture.
  • Flour – for the streusel.
  • Walnuts – or try pecans if you don’t have walnuts.
mashed sweet potatoes in glass bowl

How to Make Twice Baked Sweet Potatoes

I promise there is nothing hard about this recipe, you just need some time! This is a great recipe to make ahead, so if you think you won’t have enough time to make them on Thanksgiving, just make them a few days before and store them in the fridge until you’re ready to bake. See my notes below on making ahead and storing Twice Baked Sweet Potatoes. All specific directions and increments are found at the bottom of this post.

  1. Prick sweet potatoes with a fork or sharp knife. Bake at 350 degrees for 30 minutes or until very soft. (Baking time will depend on size of your sweet potatoes.)
  2. Once sweet potatoes are baked and cooled enough to handle, cut in half lengthwise and scoop out the flesh, leaving a 1/2 inch border inside the skin.
  3. Mash the sweet potatoes together with butter, brown sugar, cinnamon, and salt. Mash until mostly smooth and butter has melted.
  4. Pipe or spoon mashed sweet potatoes back into the skins. 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.
  5. Make the streusel by mixing butter, salt, flour, brown sugar, walnuts, and cinnamon into a bowl until it starts to come together into a crumble.
  6. Sprinkle the streusel over top of the filled sweet potatoes and bake.
piping sweet potato mixture into potato skins

How to Make Ahead

Like I mentioned above, this is a great make-ahead recipe which makes it one of my favorites for the holidays! Depending on how long you’d like to make these ahead, you’ll either refrigerate or freeze them.

  • Refrigerate. To make your sweet potatoes 3-5 days in advance, bake your sweet potatoes whole, fill them and then cover with plastic wrap and refrigerate. Make the streusel and store separately in the fridge with the filled sweet potatoes. When you’re ready to bake, simply top with the streusel and bake according to the recipe card below.
  • Freeze. To make your sweet potatoes up to 6 months in advance, bake your sweet potatoes whole, fill them and then cover with plastic wrap and freeze. After 3 hours (or once they are completely frozen), transfer to a freezer-safe container or air tight plastic zip top bag. Make the streusel and store separately in the freezer with the filled sweet potatoes. When you’re ready to bake, simply top with the frozen potatoes with the streusel and bake 45-60 minutes or until hot and toasty.
twice baked sweet potatoes on baking sheet

More Sweet Potato Recipes to Try!

These were amazing little treats that topped off our meal perfectly. My whole family LOVED these and I’ll probably be making a quadruple batch this Thanksgiving.

Do you love sweet potatoes as much as I do? Mmm…so tasty!

Don’t forget to print/save/bookmark/share/pin this recipe so you can make these Twice Baked Potatoes for this holiday season! Printable recipe card below. Have a great day, friends!

5 from 31 votes

Twice Baked Sweet Potatoes

These Twice Baked Sweet Potatoes (with a walnut streusel) are a delicious new way to enjoy sweet potatoes this holiday season!
servings 5 servings
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Ingredients

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

for the streusel-

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.
    sweet potatoes on foil lined baking sheet
  • 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.
    scooped out sweet potato skins
  • Mix in brown sugar, butter, salt, and cinnamon until smooth.
    sweet potatoes with butter and sugar in glass bowl
  • Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in.}
    piping sweet potato mixture into potato skins
  • In a small bowl, combine all ingredients for the streusel and mix together until butter starts to warm and ingredients start sticking together.
    streusel ingredients in bowl
  • Top the filled sweet potatoes with the streusel and bake 20-30 minutes. Serve warm.
    twice baked sweet potatoes on baking sheet

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 217mg | Potassium: 736mg | Fiber: 7g | Sugar: 25g | Vitamin A: 29291IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 2mg
Course: Appetizer, Side Dish
Cuisine: American, Thanksgiving
Keyword: twice baked sweet potatoes

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82 Responses
  1. Anna L

    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. 🙂

  2. Rachel @ The Avid Appetite

    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!

      1. Jess

        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 🙂

        1. Jess

          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.

  3. Honey What's Cooking

    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. 🙂

  4. Lauren at Keep It Sweet

    I love the idea of making individual sweet potato halves instead of a big casserole. That streusel sounds amazing!

  5. Jenné @ Sweet Potato Soul

    These are gorgeous, I’m drooling now! They remind me of candied yams, just in a different form. I’m making these!

  6. Baking Serendipity

    These look fantastic! Twice baked potatoes (just the plain Idaho kind) are one of my favorites…I definitely need to give this a shot 🙂

  7. Julia

    5 stars
    My favorite, VERY favorite Thanksgiving dish are the sweet potatoes, in any way shape or form. With a steueal topping, um yes PLEASE!

  8. Maggie @ A Bitchin' Kitchen

    These look wonderful! I do sweet potato casserole with a streusel topping every Thanksgiving, but I love the idea of this even more!

  9. Amber, RD

    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!!

  10. Jolene (www.everydayfoodie.ca)

    Those sweet potatoes are gorgeous, and I can only imagine how amazing they smell while they are cooking!!!!

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      1. Stephanie

        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

  13. Christina

    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!

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  15. Linda B

    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.

  16. Renee

    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.

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  18. Kim

    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!

  19. Linda A in STL

    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!!!

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