Streusel Sweet Potatoes

Eileen Simon


Great for Thanksgiving and year around. My family just loves it.

☆☆☆☆☆ 0 votes
25 Min
1 Hr 35 Min


5 lb
sweet potatoes of equal size
1/3 c
corn syrup, light
1/4 c
butter, unsalted
1/4 tsp
kosher salt
1/2 c
chopped nuts (walnuts, pecans or almonds)
1/3 c
all purpose flour
1/3 c
light brown sugar
1/2 tsp
ground cinnamon
3 Tbsp
cold unsalted butter (cut into pieces)
2 Tbsp
olive oil
pepper, to taste


1Preheat oven to 350
2Rub sweet potatoes lightly with oil; place on a baking sheet and roast 1 hour, or until very tender
3Let potatoes stand until cool enough to handle. Raise oven temperature to 375
4Heat syrup, butter, salt and pepper in a small saucepan over medium heat until butter melts; whisk to combine
5Split open potatoes and scoop out soft flesh into a large bowl, drizzle syrup mixture over potatoes and stir with a wooden spoon until incorporated. Transfer mixture to a 1 1/2 quart ovenproof serving dish
6In a small bowl, combine nuts, flour, sugar, cinnamon, and a pinch of salt. Add butter and rub in with fingers until streusel is evenly moistened and forms clumps
7Sprinkle over sweet potato mixure and bake for 35 minutes or until streusel is browned

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American