If you're a sweet potato fan, you'll love food blogger Jenna Weber's delicious side dish idea for twice baked sweet potatoes that are smooth and sweet with a crunchy streusel topping in her full post on the Fresh Tastes blog.
Yield: 2 servings (recipe easily doubled or tripled)
Wash your sweet potatoes under cold water. Prick potatoes all over with a fork. Place sweet potatoes in the oven and bake for 45 minutes, or until tender.
Let potatoes cool briefly, then make a six inch slice down the center and scoop out the flesh into a bowl. Add the cream cheese, cinnamon, salt and maple syrup and beat well.
Place mashed sweet potatoes back into the skin (as best you can --- it might be a little messy). Now, make the streusel. Mix together the oats, flour, brown sugar, cinnamon and salt in a large bowl. Cut in the butter with your fingers until only small clumps remain.
Spoon the streusel over the stuffed sweet potatoes and bake at 400 degrees for another 20 minutes. When done, the streusel should be golden brown and toasty.
Let cool before serving.
These potatoes can be assembled completely up to two days ahead of time and stored in the refrigerator.
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