Twice Baked Sweet Potatoes with Walnut Streusel

Sweet Potatoes final 1

We are coming to the home stretch of the Thanksgiving posts! Today and Friday I’m posting potato recipes. Both delicious and both very different. Today, we’re talking sweet potatoes!

Not just any sweet potatoes. No sir! That would be boring. I decided to make some Twice Baked Sweet Potatoes with a yummy and sweet Walnut Streusel up on top. Yeah. Seriously amazing. I need a bumper sticker that says I heart sweet potatoes. Someone send me one. Thanks.

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. And, did you know that this beloved orange potato is packed full of nutrition? How awesome! Let’s just decide now to forget all the butter and sugar we’re going to add ’cause we’ve already come to the conclusion that sweet potatoes are healthy, m’kay?

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’.

Say hello to our cast of characters:

Ingredients

See? 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 and bake or microwave until soft. {Bake at 350 degrees for 30 minutes; microwave on high for 13 minutes. Times vary depending on the size of your sweet potatoes.}

So once they’re all soft and lovely, slice those babies open to reveal their bright orange insides.

Sweet Potatoes 1

Scoop out the sweet potatoes 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.

Sweet Potatoes 2

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.

Sweet Potatoes 3

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, kapish?

Sweet Potatoes 4

So, once those are done, it’s time to make the streusel. Basically, toss some butter, salt, flour, brown sugar, walnuts, cinnamon and salt 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 a powder.

Sweet Potatoes 5

Sprinkle the streusel over top of the filled sweet potatoes and bake at 350 for 20-30 minutes.

Sweet Potatoes 6

And voila! Beautiful, show stopping sweet potatoes. Hello my pretties.

Sweet Potatoes Final 3

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…

Have a great Wednesday and don’t forget there are only a few days left in the Calphalon giveaway. You DO NOT want to miss it!

Twice Baked Sweet Potatoes with Walnut Streusel
yield: 5 servings
Print This Recipe Print This Recipe

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 chopped walnuts
2 tablespoons butter
3 tablespoons packed brown sugar

Directions:
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 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.

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70 Responses to “Twice Baked Sweet Potatoes with Walnut Streusel”

  1. #
    1
    Katrina — November 16, 2011 at 11:58 am

    Nothing like a good streusel on sweet potatoes. These sound awesome.

    Reply

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    Anna L — November 16, 2011 at 12:45 pm

    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. :)

    Reply

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    Amy C. — November 16, 2011 at 1:07 pm

    OMG! Those look amazing! I just may have to make those for Thanksgiving this year…..or any other day!!! ;)

    Reply

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    Rachel @ The Avid Appetite — November 16, 2011 at 2:53 pm

    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!

    Reply

    • Lauren — November 16th, 2011 @ 3:18 pm

      WHAAA? He doesn’t like sweets?

      Reply

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    Tara @ Chip Chip Hooray — November 16, 2011 at 3:11 pm

    Mmmm…sweet potatoes….this is what I want my mid-morning snack to be. Like…rightnow. Kthx.

    Reply

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    jenna — November 16, 2011 at 3:55 pm

    these are look gorgeous! i’m not going to lie though i love my sweet potatoes savory! :) have a great day Lauren!

    Reply

    • Lauren — November 16th, 2011 @ 4:11 pm

      How to do you make yours savory? I’m intrigued!

      Reply

      • Jess — October 28th, 2012 @ 3:22 am

        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 — October 28th, 2012 @ 3:29 am

          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.

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    Sabrina — November 16, 2011 at 3:56 pm

    omg Lauren what are you trying to do to me!!! these are out of this world!

    Reply

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    Bev Weidner — November 16, 2011 at 4:24 pm

    I’ve been CRAVING this. For totes seriouslyness.

    yummmm!

    Reply

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    Marilyn Brennan — November 16, 2011 at 4:47 pm

    These, indeed, are the bomb! I loved them.

    Reply

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    Lacey Wilcox — November 16, 2011 at 5:12 pm

    I wish Thanksgiving was today! These look great!

    Reply

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    Honey What's Cooking — November 16, 2011 at 5:14 pm

    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. :-)

    Reply

    • Lauren — November 16th, 2011 @ 7:59 pm

      I’m so glad you found me!!

      Reply

  12. #
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    Lauren at Keep It Sweet — November 16, 2011 at 7:50 pm

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

    Reply

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    Cassie — November 16, 2011 at 9:02 pm

    I NEED that streusel topping! These sound absolutely fabulous, just like you!

    Reply

  14. #
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    Julia — November 16, 2011 at 9:06 pm

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

    Reply

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    Jenné @ Sweet Potato Soul — November 17, 2011 at 1:26 am

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

    Reply

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    Lauren @ What Lauren Likes — November 17, 2011 at 1:51 am

    Annndd my night just got a bunch better! These look fantastic :D

    Reply

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    Baking Serendipity — November 17, 2011 at 2:51 am

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

    Reply

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    Jessica @ How Sweet — November 17, 2011 at 2:57 am

    These are truly incredible… best sweet potato dish I’ve seen!!

    Reply

    • Lauren — November 17th, 2011 @ 4:22 am

      Wow, thanks Jessica! That means a lot coming from you!

      Reply

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    Nutmeg Nanny — November 17, 2011 at 3:40 am

    Holy delicious streusel topping!!!

    Reply

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    Nutmeg Nanny — November 17, 2011 at 3:41 am

    Holy delicious streusel topping!!! This would be a show stopper at Thanksgiving!

    Reply

  21. #
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    Jennifer @ Mother Thyme — November 17, 2011 at 5:50 am

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

    Reply

  22. #
    22
    Maggie @ A Bitchin' Kitchen — November 17, 2011 at 6:19 am

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

    Reply

  23. #
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    Recipes — November 18, 2011 at 5:30 am

    this looks tasty I love it

    Reply

  24. #
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    Amber, RD — November 18, 2011 at 4:12 pm

    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!!

    Reply

  25. #
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    Stephanie — November 19, 2011 at 12:11 pm

    This recipe looks delicious! I liked you on FB. Thanks!

    Reply

  26. #
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    teri @ managed macros — November 20, 2011 at 1:29 pm

    This just made my thansgiving day menu!

    Reply

  27. #
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    Nicole — November 21, 2011 at 1:05 pm

    Do you think these could be made in large batches and frozen for later use?

    Thanks!

    Reply

  28. #
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    Jolene (www.everydayfoodie.ca) — November 25, 2011 at 4:41 am

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

    Reply

  29. #
    29
    Stephanie — March 8, 2012 at 2:25 pm

    Could I use pecans vs. walnuts to make this or will the taste change?

    Reply

    • Lauren — March 8th, 2012 @ 3:17 pm

      Use any nuts you like!

      Reply

      • Stephanie — March 12th, 2012 @ 7:57 pm

        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

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    Me — September 13, 2012 at 2:39 pm

    Good

    Reply

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    Traci — September 16, 2012 at 9:54 am

    Looks really good

    Reply

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    Daniela @ food recipes HQ — September 18, 2012 at 1:16 am

    Amazing! I love this recipe

    Reply

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    Christina — September 19, 2012 at 7:40 pm

    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

  34. #
    34
    Lori at Frugal Edmonton Mama — October 17, 2012 at 10:27 am

    It’s like dessert before dinner. I can’t wait to try these out.

    Reply

  35. #
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    Linda B — October 17, 2012 at 7:17 pm

    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

    • Lauren — October 17th, 2012 @ 9:36 pm

      Yup, that would totally work!

      Reply

    • Tanya O — October 18th, 2012 @ 2:39 pm

      Do you suppose you could make these ahead of time and freeze them like regular twice baked potatoes?

      Reply

      • Lauren — October 18th, 2012 @ 8:04 pm

        I would freeze them without the topping on them. Then defrost, add it and bake.

  36. #
    36
    Renee — October 18, 2012 at 1:57 pm

    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

  37. #
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    Kari — October 22, 2012 at 12:34 pm

    These look so yummy! Trying them tonight on a rainy night. Great comfort food!

    Reply

  38. #
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    Kim — October 27, 2012 at 11:57 am

    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

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    Ellon Butler — November 14, 2012 at 7:24 am

    Love your pages!! These look FABULOUS!!1 Can they be made ahead and frozen???

    Reply

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    Shelley — November 19, 2012 at 1:23 pm

    These are amazing! I have made them multiple times in the past few months. This is a real keeper! Thanks, Lauren.

    Reply

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    Linda A in STL — November 23, 2012 at 9:03 pm

    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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    Ginger Willett — January 18, 2013 at 7:08 pm

    I grew up in a town that was the sweet potato capital of the world. Every year there was a big yam cooking contest and our home ec class had to enter. We had to make up our own recipe. Wish I would have thought up this one it sounds awesome and I can’t wait to try it!!!!

    Reply

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    Blair — October 6, 2013 at 6:37 pm

    Do you suppose these could be made ahead up to the 2nd baking and then frozen? I do a lot of freezer meals and would love to have these sittin’ in the ol’ freezer for a later time.

    Reply

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    Debbie — November 19, 2013 at 9:05 pm

    I may be in trouble for having discovered you.

    Reply

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    Sara — November 28, 2013 at 2:48 pm

    This is fabulous. I used pecans and added a few mini marshmallows. It is wonderful, even the non sweet potato eaters loved it. I already had a request to make it for Christmas! I have been searching for the perfect sweet potato recipe for 10 years, so happy to find this. Thank you.

    Reply

    • Lauren — November 28th, 2013 @ 9:11 pm

      So glad you enjoyed it! Happy Thanksgiving :)

      Reply

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