Twice Baked Sweet Potato Casserole with Streusel Topping Recipe
This twice-baked sweet potato casserole turns tender roasted sweet potatoes into a creamy, warmly spiced side dish topped with buttery brown sugar and crunchy nuts. Baked in their own shells, the individual portions are a festive, make-ahead-friendly addition to Thanksgiving or any cozy fall meal.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet potatoes and filling
- 4 medium sweet potatoes (about 10–12 ounces each), scrubbed and dried well
- 1 tablespoon olive oil
- Kosher salt, to season the potato skins
- 6 tablespoons unsalted butter
- ⅓ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt, or to taste
- 2 large eggs, lightly beaten
Streusel topping
- ⅓ cup all-purpose flour (or 1:1 gluten-free flour)
- ⅓ cup packed light brown sugar
- ½ teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into small cubes
- 1 cup chopped walnuts, pecans, or a combination
Instructions
- Roast the sweet potatoes.
Heat the oven to 400°F (200°C) and position a rack in the center. Line a sheet pan with parchment paper or foil, if desired. Pierce each sweet potato all over with a fork. Arrange on the pan, drizzle with olive oil, season with kosher salt, and rub the oil and salt over the skins. Bake for 35–40 minutes, until tender but still holding their shape.
- Make the streusel.
While the potatoes bake, whisk the flour, brown sugar, and ½ teaspoon kosher salt in a medium bowl. Work in the cold butter with a pastry cutter, fork, or your fingertips until the mixture is crumbly and starts to clump when pressed. Stir in the nuts and set aside.
- Hollow out the potatoes.
Let the potatoes cool until they are comfortable to handle. Carefully slice each one in half lengthwise with a serrated knife. Scoop the flesh into a bowl, leaving about ¼ inch of flesh inside each skin so the shells remain sturdy. Arrange the potato halves on the baking sheet.
- Make the filling.
Add the 6 tablespoons butter, ⅓ cup brown sugar, vanilla, cinnamon, nutmeg, and 1 teaspoon kosher salt to the sweet potato flesh. Mash until well combined, or use a mixer for a smoother filling. Mix in the beaten eggs.
- Fill and top.
Spoon the sweet potato mixture evenly back into the potato shells. Generously cover each portion with the streusel topping.
- Bake again.
Return the filled potatoes to the oven and bake for 20–25 minutes, until heated through and the streusel is golden brown.
- Cool and serve.
Let the potatoes cool slightly before serving. Enjoy warm alongside your favorite holiday dishes.
Notes
- Handle the potato shells gently after slicing so they stay intact for filling.
- For a smoother, creamier filling, use a hand mixer or stand mixer; a food processor makes it especially smooth.
- The streusel can be made up to 3 days ahead. Store it in an airtight container in the refrigerator.
- For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Salt amounts can vary by brand and preference; season the potato skins to taste and adjust the filling as desired.
