Sweet and creamy, these Streusel Topped Sweet Potatoes are loaded with an irresistible crispy oat topping. The perfect toaster oven side dish for your holiday table!
This year I thought it would be fun to try something a little sweeter.
Enter Streusel Topped Sweet Potatoes! Creamy baked sweet potatoes topped with a crispy, buttery, crumbly oat and nut mixture.
They’re basically single-serving sweet potato casseroles.
Quick Baked Sweet Potato Magic
Most baked sweet potato recipes have you put your big fat potatoes in the oven (or toaster oven) and then wait FOREVER for them to cook through.
For this recipe, we’re going to cut the cooking time in half by using our popular quick baked sweet potatoes.
You ready for the super secret method…just slice the sweet potatoes in half lengthwise before cooking. Seriously, that’s it.
While I love the shorter cooking time (especially for weekday dinners like these BBQ Tempeh Stuffed Sweet Potatoes), my favorite thing about making sweet potatoes this way is their flavor.
There’s the usual sweetness plus a hint of roasted flavor. Perfect for pairing with a crunchy pecan streusel!
How to Make Streusel Topped Sweet Potatoes
- Bake your sweet potatoes.
- Make the streusel.
- Combine them.
- Bake again.
Substitutions and Tips
The holidays are ALL about navigating a variety of dietary restrictions and personal preferences right?
Below are some of the ingredient substitutions we’ve tried (oat flour is my favorite!) plus a few tips for customizing your sweet potatoes.
Substitutions: Vegan butter (stick not spread) works great and you can swap the wheat flour with oat flour, more rolled oats, a gluten-free flour blend or almond meal.
Less Sweet: I like to keep things basic on the filling side and just sprinkle the baked sweet potatoes with a little cinnamon and nutmeg.
Then I take a fork and mash the flesh a bit before topping.
Sweeter: If you’d like a sweeter dish, you can drizzle the sweet potatoes with maple syrup before mashing.
For an over-the-top side dish, scoop out some of the flesh and mix it with a little cream, orange zest, and brown sugar - then stuff it back into the sweet potato shells.
Reheating: Place cooked sweet potatoes on a baking sheet and add to a preheated 325°F toaster oven for about 10 minutes or until they are warmed through and the topping is crispy again.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!