Twice Baked Sweet Potatoes
Fluffy baked sweet potatoes topped with a buttery oatmeal cookie crumble. The perfect sweet side for your holiday meals!
Ingredients
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
Streusel
- 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
Instructions
- 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.