Fluffy baked sweet potatoes topped with a buttery oatmeal cookie crumble. The perfect sweet side for your holiday meals!
Amanda is the recipe developer and food photographer behind A Cookie Named Desire. Her love of cooking and baking developed slowly since she was a child and eventually blossomed into something more while living in London and seeing the faces of her friends light up when enjoying her baked goods. She started A Cookie Named Desire as a way to spread more joy and sweetness. She hopes her recipes can help people create happy memories and traditions in the kitchen with the people they love and care for.
Preheat the oven to 375° F.
Pierce the sweet potatoes and wrap in aluminum foil. Bake for 50-60 minutes, or until the sweet potatoes are soft.
Set aside until it is cool to the touch.
Mix together Domino® Golden Sugar, Domino® Light Brown Sugar, flour, oats, cinnamon, and salt for the streusel in a bowl while the potatoes bake.
Use a fork or pastry cutter to cut the butter into the oat mixture until it forms large crumbs. Toss in the chopped pecans.
Place the streusel mixture in the freezer until needed again
Cut the sweet potatoes in half and scoop out the insides once they are cool. Set the skins aside on a baking pan.
Add the insides to a bowl and mix in the Domino® Light Brown Sugar, unsalted butter, cream cheese, and cinnamon. Mix well.
Place the insides back into the sweet potato skins.
Top with the streusel and bake for 15 minutes.
You can make the streusel topping up to a week ahead of time. Store in an airtight container in the fre
The sweet potatoes can have their first bake a day ahead. Store in an airtight container in the refrigerator. Continue the recipe the next day and add an additional 3 - 4 minutes to the baking time.
Variations: You can add other spices to the sweet potatoes and streusel. We recommend adding ¼ teaspoon of spices such as nutmeg, cloves, ginger, and/or cardamom.
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