I love sweet potatoes. The biggest issue I have on Thanksgiving Day is which way to serve them. Since the menu already called for mashed potatoes, I knew I wanted to go a different route for the sweet potatoes. When I saw a recipe for Twice Baked Sweet Potatoes from Lauren’s Latest, I knew this was the dish for me.
This recipe is really good, with a buttery cinnamon filling not to mention a brown sugar and walnut streusel on top. Just one half is a perfect sweet dish for your plate. Head over to Lauren’s post to learn all her little tips on how to make these sweet potatoes out of this world.
Twice Baked Sweet Potatoes
From Lauren's Latest
Ingredients
- 3 large sweet potatoes
- 4 tablespoons packed brown sugar
- 3 tablespoons butter
- pinch salt
- 1/2 teaspoon cinnamon
- 3 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/4 cup chopped walnuts
- 2 tablespoons butter
- 3 tablespoons packed brown sugar
For the Sweet Potatoes:
For the Streusel:
Instructions
- 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.
For the Sweet Potatoes:
For the Struesel:
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