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Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel

Savory, sweet Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel are like individual holiday, sweet potato casseroles.

Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel

Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel

Looking for another way to use Biscoff cookies, I came up with these Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel. They are a take on a traditional holiday sweet potato casserole, packaged in their own little jackets for individual serving. Great thing is they can be made ahead and are sure to beautify any holiday or entertaining spread!

Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel

Also check out another holiday favorite, the Best Stuffing Ever.

Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel

5 from 1 vote
Print Pin Rate
Authur: Erica
Servings: 6

Ingredients

Instructions

  • Preheat oven to 400F.
  • Bake the sweet potatoes until cooked through (~45 minutes). Set aside 15 minutes until cook enough to handle.
  • With a very sharp knife, careful slice each potato in half taking care not to tear the thin potato skin. Using a spoon, scoop the potato flesh into a bowl leaving a 1/2 inch thick potato shell so each potato half keeps it shape. To the potato flesh in the bowl, add the cream, cayenne, cinnamon, vanilla, and a pinch each salt and pepper. Mash ingredients and combine well using a fork or potato masher. Spoon the filling back into the potato skin shells.
  • In a bowl, combine the butter, flour, and Biscoff cookie crumbs with a pastry cutter. Stir in the pecans and dried cranberries. Divide the streusel over the filled potato shells.
  • Return the potatoes to the oven and bake 20 minutes or until heated through and streusel topping is browned and toasty. Yield: 6 servings.

~✿♥✿~

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