I’m totally getting my autumn-vibes on this weekend with these Streuseled Sweet Potatoes. They’re a super simple dessert that is almost like a deconstructed sweet potato casserole. Because it’s so simple you can have them baking away in your oven as you prepare dinner on the stove top, then have a delicious treat to end your meal.
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Honestly, baked sweet potatoes are so rich and delicious on their own that if you wanted to skip the whole streusel step and just slather the scored baked potatoes with butter, a quick drizzle of maple syrup (real maple syrup, not the fake stuff), and a dash of cinnamon, you won’t be disappointed. But hey, streusel is always fun, right??
Speaking of streusel, I happened to have chopped walnuts already in my pantry, so I mixed those into the streusel. You can absolutely do a nut-free version, or even use pecans if you have those on hand for holiday baking. Also, if you don’t have rolled oats, you can replace the oats with more all-purpose flour (same amount).
Streuseled Sweet Potatoes
- 2 sweet Potatoes (about 3/4 lb. each) ($1.47)
- 1 Tbsp olive oil ($0.13)
- 4 tsp maple syrup ($0.39)
- Preheat the oven to 400ºF. Wash the sweet potatoes, then carefully slice them in half lengthwise. Place the halved sweet potatoes on a baking sheet, cut side up, and drizzle the olive oil over the cut open surfaces. Use your hands to rub the oil over the entire cut surface of the sweet potatoes. Flip the sweet potatoes over, so the cut side is facing down.
- Roast the sweet potatoes, cut side down, for 30 minutes, or until they are softened and slightly caramelized on the bottom.
- While the sweet potatoes are roasting, prepare the streusel topping. Add the flour, oats, sugar, walnuts, butter, and cinnamon to a bowl. Use your hands or a pastry cutter to mix the ingredients together until it forms a crumbly mixture with pea-sized pieces. Refrigerate the streusel until it’s ready to be used.
- After roasting the sweet potatoes, remove them from the oven, but leave the oven on. Use a spatula to carefully flip the sweet potatoes over so the cut sides are facing up. Use a small sharp knife to carefully score crosshatched lines into the sweet potatoes.
- Drizzle about 1 tsp maple syrup over the scored surface of each sweet potato. Pile the prepared streusel over top of each potato, then bake for another 10 minutes in the hot oven, or until the streusel is crispy. Serve hot.
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The white enamel baking sheet shown below is made by Crow Canyon.
How to Make Streuseled Sweet Potatoes – Step by Step Photos
Preheat the oven to 400ºF. Carefully slice open two sweet potatoes lengthwise. Try to get sweet potatoes that are about 3/4 lb. each for two reasons: larger sweet potatoes can be difficult to slice right down the center because they are so thick and dense, and this size is the perfect size for single portions (once cut in half).
Drizzle 1 Tbsp olive oil over the cut surface of the sweet potatoes, then use your hands to make sure that cut surface is completely coated. Flip the potatoes over so the cut side is facing down. This makes those cut surfaces get nice and caramelized as they roast. Bake the sweet potatoes in the preheated oven for about 30 minutes.
While the sweet potatoes are baking, prepare the streusel topping. Combine 2 Tbsp all-purpose flour, 2 Tbsp rolled oats, 1/4 cup brown sugar, 1/4 cup chopped walnuts, 2 Tbsp butter, and 1/2 tsp cinnamon in a bowl (I actually forgot the nuts until I started mixing them together, so they’re not in this photo).
Use your hands or a pasty cutter to mix the ingredients together until it’s combined and crumbly. Refrigerate the streusel until it’s ready to be used.
Once the sweet potatoes are tender and a little browned and caramelized on the edges, take them out of the oven and use a spatula to flip them over. Carefully score the soft flesh of the sweet potatoes, then drizzle about 1 tsp maple syrup over the scored surface. Finally, pile the prepared streusel over top of each potato.
Return the sweet potatoes to the hot oven and bake for about 10 minutes more, or until the streusel is crispy. Serve hot!
I vote to end the reign of pumpkin as the queen of autumn vegetables and nominate sweet potatoes instead.