My favorite sweet potatoes to date… even over sweet potato fries! These were such a great blend of flavors and texture. I will be making them again! I found the recipe here and waited impatiently until Thanksgiving to try them. Oh, they were worth the wait! And so easy!! Do try them… do it!
Start with sweet potatoes. Pick good sized ones so that each potato can feed 2 people… or if you pick smaller ones each potato will feed one person and they will be heaping… that’s what we did 🙂 Poke them several times with a fork and toss them right on the rack in the oven at 350 until you can poke a fork into them easily and they start to bubble a bit out of the fork holes… about 45-60 minutes.
Divide the topping between your sweet potato halves and pop into the oven for 15-20 minutes until everything is hot and melty… I forgot to take an after shot of mine… it was Thanksgiving, folks… but here’s the shot from the original recipe… and they did look like this… yummmm
Twice Baked Sweet Potatoes
3 Sweet Potatoes
4 Tablespoons Packed Brown Sugar
3 Tablespoons Butter
1 pinch Salt
½ teaspoons Cinnamon
FOR THE STREUSEL:
3 Tablespoons All-purpose Flour
¼ teaspoons Cinnamon
¼ cups Chopped Walnuts
2 Tablespoons Butter
3 Tablespoons Packed Brown Sugar
Prick sweet potatoes with a fork or knife and bake at 350 for 45-60 minutes or until soft. 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. Into the bowl with the potato, add the brown sugar, butter, salt and cinnamon, mixing until smooth. Spoon mixture back into potatoes.
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.