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 Topping
- 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 Oven and Prepare Sweet Potatoes: Preheat your oven to 375°F. Pierce each sweet potato several times with a fork, then wrap each one individually in aluminum foil. Place them on a baking sheet and bake for 50 to 60 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
- Prepare Streusel Mixture: While the sweet potatoes bake, combine the golden sugar, brown sugar, all-purpose flour, old-fashioned oats, ground cinnamon, and sea salt in a mixing bowl. Using a fork or pastry cutter, cut the cubed butter into the dry ingredients until the mixture forms large crumbly pieces. Stir in the chopped pecans, then place the streusel mixture in the freezer to chill until ready to use.
- Cool and Scoop Sweet Potatoes: Once the sweet potatoes are done baking, allow them to cool until they are safe to handle. Cut each sweet potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving the skins intact and placed on a baking sheet for refilling.
- Mix Filling: To the sweet potato flesh, add the brown sugar, unsalted butter, cream cheese, and ground cinnamon. Mix thoroughly until smooth and well combined, creating a creamy and slightly sweet filling.
- Refill and Top: Spoon the sweet potato mixture back into the reserved skins, evenly filling each half. Sprinkle the chilled streusel topping generously over the filled sweet potatoes.
- Bake Again: Place the filled and topped sweet potatoes back into the oven and bake for an additional 15 minutes at 375°F. This allows the streusel to become golden and crisp while the filling warms through.
- Serve: Remove from the oven and serve the twice baked sweet potatoes hot, perfect as a comforting and festive side dish.
Notes
- Ensure sweet potatoes are fully cooled before scooping to avoid burning your hands or breaking the skins.
- The streusel topping can be prepared in advance and kept in the freezer for up to a day before baking.
- For a nut-free version, omit pecans and increase oats or add chopped seeds.
- Adjust the brown sugar quantity to taste for a more or less sweet filling.
- These can be made ahead and reheated; add extra baking time to ensure warmth throughout.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 medium sweet potato half
- Calories: 513 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 40 mg
