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!
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.
For the streusel
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.