Twice Baked Sweet Potatoes

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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.

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!

Main Ingredients Needed

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.

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.

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.

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 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!

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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-

• ▢ 5 tablespoons flour
• ▢ 1/4 teaspoon cinnamon
• ▢ 1/4 cup walnuts chopped
• ▢ 2 tablespoons butter
• ▢ 3 tablespoons packed brown sugar

US Customary – Metric

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

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