Twice baked sweet potatoes have a sweet creamy filling with a crunchy streusel topping. If you're feeding a crowd, the recipe can easily be made into a casserole, too.
2tablespoonspepitas, roughly chopped(chopped pecans or walnuts can be substituted)
Instructions
Preheat oven to 375°F. Scrub sweet potatoes and prick all over with a fork. Place on foil-lined baking sheet and bake for 1 hour to 1 hour, 15 minutes, or until tender when pierced by a fork. Cool potatoes slightly.
While potatoes are cooling, mix filling ingredients in a large bowl: 2 tablespoons brown sugar, 1 tablespoon butter, cream cheese, 1 teaspoon cinnamon, nutmeg, ginger, and salt.
Make streusel topping: In a small bowl, combine ⅓ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add 3 tablespoons butter, and using a fork, cut into dry ingredients until the mixture is crumbly and sticks together when you press it. Mix in pepitas.
When potatoes are cool enough to handle, using a sharp knife, carefully cut off the top third of each one. Scoop out the insides, using a large spoon, leaving a quarter inch border. Add the sweet potato flesh to the large bowl with filling ingredients. Place sweet potato shells back on the foil-lined baking sheet.
With a hand mixer, whip the filling until smooth. Spoon evenly into the sweet potato shells.
Spoon streusel over sweet potatoes, lightly patting down to adhere. Bake until the streusel is golden brown, 30 to 40 minutes.
Cut each potato in half crosswise, serve immediately.
Video
Notes
Make Ahead: Make the potatoes a day ahead and fill them. Store streusel separately until ready to bake. Cover and refrigerate. When ready to bake, preheat oven to 375°F, top the potatoes with streusel and bake as directed, adding 5 to 10 minutes to baking time.
Casserole: Scoop all the flesh from the potatoes, discard skins. Whip filling ingredients together and place in a greased casserole dish or baking dish. Top with streusel and bake as directed. If you want a thicker layer of streusel, make a double batch.