Take your holiday dinners to the next level with my delicious Twice Baked Walnut Streusel Sweet Potatoes. They’re piled high with nuts and streusel. Yum!
Did you know sweet potato has twice the fiber, twice the calcium & over 1,300 times more Vitamin A than a white potato? They are also anti-inflammatory. It’s time to make a switch.
I actually love Thanksgiving more than Christmas with the whole family. It’s usually the first time we’ve all been together in a while, in-state rivals play football, and cooler air means I can finally wear my favorite sweaters… and boots!!
However, not everyone has a large family for the holidays. For this reason, I decided to forgo the large sweet potato casserole for individual Twice Baked Sweet Potatoes. I topped my sweet potatoes with walnuts and streusel for a sinfully delicious side dish.
This delectable potato recipe doesn’t have to be reserved for the holidays. It’s a wonderful side for any night of the week. The beauty of this recipe, you can multiply it for as many servings as you need.
What is Twice Baked Walnut Streusel Sweet Potatoes?
Sweet potatoes are stuffed and baked twice. First, you’ll cook the potatoes through until tender. Next, you remove the inside and mix it with a lot of yummy ingredients. Stuff all this goodness back into the sweet potato and top it with walnut and streusel. Finally, you’ll bake them again.
This side dish is much like praline topped sweet potato casserole but in individual servings. I try to get small-ish sweet potatoes if I’m servings several other side dishes and large sweet potatoes if I’m just having a couple of side dish recipes. Another option, if you can’t find small sweet potatoes is to cut the potatoes in half instead of serving the whole sweet potato.
What to serve with your stuffed sweet potatoes
Can I make these potatoes ahead of time?
- Yes. Make the potatoes through step 3 below.
- Next, store the potatoes in an airtight container in the refrigerator up to 3 days. You can freeze the potatoes up to 3 months.
- When you’re ready to serve – For refrigerated, bake potatoes, uncovered, at 350 degrees for 20-25 minutes OR until heated through. As well, you can heat in the microwave. Place on a microwave-safe plate and microwave until heated through. For frozen, thaw in the refrigerator overnight then proceed as indicated for refrigerated potatoes.
I use my sheet pan almost every day. It’s great for baking these potatoes. Additionally, I’m not big on Thanksgiving or Christmas embossed serving dishes. I like to be able to use my large platters at any holiday. Therefore, I’ve got this set of platters is ideal for any holiday or celebration.
- 4 small sweet potatoes
- 4 tablespoons butter at room temperature
- 2 tablespoons Greek yogurt or sour cream
- 2-3 tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1 pinch of cayenne pepper
- ¾ cups walnuts chopped (or pecans)
- 2 tablespoons sunflower seeds optional
- 6 tablespoons butter melted
- 4 tablespoons light brown sugar
- 4 tablespoons all-purpose flour
- 1/4 teaspoon salt
Preheat your oven to 400°F. Wash your sweet potatoes, pierce the potatoes with a fork, and wrap in aluminum foil while they're still damp. Place in a large baking pan lined with foil (sweet potatoes leak while baking) and bake until soft (time will vary depending on the size of your sweet potatoes, anywhere from 30 to 45 minutes).
Cut a section off the top of each potato (or you can cut each potato in half lengthwise). Scoop out the baked insides and place in a bowl. Try to keep from breaking the skins. Place the potato skins back in the baking pan.
Mash the baked potato flesh in a bowl until smooth. Mix the milk, butter, yogurt or sour cream, cinnamon, salt, ginger, nutmeg, and pepper. Fill your potatoes with this mixture.
While the potatoes are baking, prepare the Streusel by mixing the flour, brown sugar, salt, sunflower seeds, and walnuts together in a large bowl. (It should look like wet sand.)
Sprinkle over the filled sweet potato skins. Bake at 400°F for another 12-15 minutes.
Optional: you can drizzle maple syrup or marshmallow fluff over the potatoes before serving.