Nothing is a better side than these twice-baked sweet potatoes topped with a buttery streusel.
Why it works
This isn't like any twice baked sweet potato you've had before. It is packed full of flavor and contrasted with a crunchy streusel topping that tastes almost like an oatmeal cookie.
We start by making the filling. It is lightly sweet with a sweet infusion of brown sugar, a little tangy thanks to a nice helping of cream cheese, and permeated with warmth due to a delicious sprinkling of ground cinnamon.
To finish the sweet potatoes, we top them with a delicious oaty streusel. It is buttery, sweet, and has an amazing crunch that is amplified with chopped pecans. Utter perfection.
We need a few key ingredients to make the best twice baked sweet potatoes ever, many of which you may already have in your kitchen already!
- Sweet potatoes - I recommend going for sweet potatoes that are medium in size - about 5-inches in length, but a little bigger or a little smaller won't hurt either.
- Sugar - We use a bit of sugar in both the sweet potatoes and the streusel. Be ready with both brown sugar and granulated sugar. I used Domino Golden Sugar in place of granulated sugar
- Cream cheese - What I love about the cream cheese is that it adds a nice tang and creaminess to the filling. In a way, it almost gives you some light sweet potato cheesecake vibes and I am here for it! You can use reduced-fat or vegan cream cheese, if desired.
- Spices - Ground cinnamon adds a nice warmth to the potatoes. You can add a pinch of nutmeg and allspice to both the potato filling and the streusel if you want more spice.
- Butter - To add richness to the filling, we use a bit of melted butter. It also helps give the streusel its irresistible crunch. You can replace it with margarine or butter-flavored shortening, if needed.
- Flour - For the streusel, we need a bit of flour for structure. I recommend all-purpose flour, but you can use whole wheat, pastry, or bread flour, if that is all you have available.
- Oats - Oats add more crispness and texture to the streusel. I like it because it reminds me of an oatmeal cookie crumbled on top of the potatoes and it is amazing!
- Pecans - To add more flavor and crunch and add to the cookie flavor, I like to add pecans, but you can use any of your favorite nuts, or omit them entirely.
- Start by baking the sweet potatoes. We do this to soften the insides so we can scoop them out and flavor!
- Remove the potatoes and allow them to cool enough that you can easily handle them. It makes it easier for you to work with them, and gives you the change to make the streusel. Keep the streusel in the freezer until you need them again in a few minutes.
- Scoop out the insides and add in the ingredients for the potatoes, mashing and mixing to combine well. If there are bits of butter or cream cheese that won't mix fully, don't worry, when we bake them, they will cook into the potatoes.
- Refill the potatoes and top with streusel. Bake until the streusel is golden brown!
Twice baked sweet potatoes are best fresh out the oven, but you can save leftovers easily! Wrap them individually in aluminum foil and store them in the refrigerator for up to three days.
You can also freeze finished potatoes wrapped well and stored in an airtight container for up to 2 months. Bake from frozen at 350F until they are warmed through - about 20 - 25 minutes.
Absolutely! I recommend giving the potatoes their first bake and mixing the filling, then making the streusel. Keep the sweet potatoes in an airtight container in the refrigerator and store the streusel in an airtight container in the freezer until you are ready to bake. You can make the streusel a month in advance and the potatoes 2 - 3 days in advance. When ready to bake, assemble and continue with the recipe as normal.
Yes! You can omit the streusel altogether. You can also use other toppings like marshmallows, or even granola or even actual crumbled oatmeal cookies!
Of course! I like to make extra streusel to keep in the freezer just in case. You can also opt to make less. The potatoes themselves can be divided to make fewer or double, tripled, or more, depending on how many you need.
If you love sweet potatoes as much as I do, you may want to check out a few of these recipes. This maple sweet potato pie is incredible, as are these sweet potato fries, this sweet potato curry, and seared chicken with sweet potato mash.
Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes
- 6 medium sweet potatoes
- 3 tablespoons Domino Brown Sugar
- 3 tablespoons unsalted butter room temperature
- 2 ½ ounces cream cheese room temperature
- ½ teaspoon ground cinnamon
- ½ cup Domino Golden Sugar
- ¼ cup Domino Brown Sugar
- ½ cup all-purpose flour
- ¼ cup old-fashioned oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ⅓ cup unsalted butter cubed
- ½ cup chopped pecans
- Preheat the oven to 375F.
- Pierce the sweet potatoes and wrap in aluminum foil. Bake for 50 - 60 minutes, or until the sweet potatoes are soft.
- Set aside until it is cool to the touch.
- Mix together both sugars, flour, oats, cinnamon, and salt for the streusel in a bowl while the potatoes bake.
- Use a fork or pastry cutter to cut the butter into the oat mixture until it forms large crumbs. Toss in the chopped pecans.
- Place the streusel mixture in the freezer until needed again.
- Cut the sweet potatoes in half, and scoop out the insides once they are cool. Set the skins aside on a baking pan.
- Add the insides to a bowl and mix in the sugar, unsalted butter, cream cheese, and cinnamon. Mix well.
- Place the insides back into the sweet potato skins.
- Top with the streusel, and bake for 15 minutes.
- Serve hot.