Twice-Baked Sweet Potatoes
Twice-Baked Sweet Potatoes
Twice-Baked Sweet Potatoes
Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes

David Venable

Instead of serving that same old casserole this Thanksgiving, why not freshen things up with these tasty twice-baked sweet potatoes!

Potatoes

  • 4 sweet potatoes
  • 2 Tbsp butter
  • 1/4 cup heavy cream
  • 1/8 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Directions

Preheat the oven to 350°F.
Wrap the potatoes in aluminum foil and bake in a preheated oven for an hour, or until soft.
In the meantime, make the streusel topping. Combine the butter, flour, brown sugar, crystallized ginger, and walnuts until the ingredients are well-combined. Set aside until the potatoes are cooked.
When potatoes are done, halve three potatoes and scoop the flesh into a medium-size bowl. Peel the remaining potato and add it to the rest of the flesh. Stir in the butter, heavy cream, cinnamon, salt, and pepper.
Spoon the mixture into the potato skins and place the filled potatoes on a baking sheet or in a baking pan. Top each stuffed potato with the streusel mixture and bake for 30-35 minutes, or until the topping is golden brown.

Streusel Topping

  • 2 Tbsp butter, room temperature
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 Tbsp crystallized ginger, finely chopped
  • 1/2 cup walnuts, chopped and lightly toasted

Cook's Notes

If you’d rather stick to tradition by making a sweet potato casserole, here’s how you turn this recipe into one. Just peel and mash the potatoes with the butter, heavy cream, and cinnamon. Place the mixture into a casserole dish and top with the streusel. Bake at 350°F for 30-35 minutes, or until the topping is golden brown.

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