The Ultimate Holiday Side: Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel

Prepare to elevate your holiday table with a dish that’s both comforting and spectacular: these Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel. Imagine the best parts of a classic sweet potato casserole, but elegantly packaged into individual servings, each nestled in its own perfectly baked sweet potato jacket. This recipe takes a beloved side dish and transforms it into a show-stopping experience, blending savory and sweet notes with delightful textures. The creamy, spiced sweet potato filling is crowned with a crispy, crumbly streusel featuring the unique, caramel-spiced flavor of Biscoff cookies and the bright tang of dried cranberries. It’s a combination designed to impress and satisfy, making it an ideal addition to any festive gathering or special meal.

Why These Twice Baked Sweet Potatoes Will Be Your New Holiday Favorite

If you’re searching for a fresh twist on traditional holiday dishes, look no further. These Twice Baked Sweet Potatoes offer all the nostalgic warmth of a classic sweet potato casserole, but with a refined presentation and an irresistible flavor profile. The genius of twice-baking lies in its ability to create a smooth, rich filling while maintaining the rustic charm of the potato skin. We’ve taken this concept a step further by introducing Biscoff cookies – those delightfully spiced, caramel-flavored biscuits – into the streusel topping. This unique ingredient adds an unparalleled depth of flavor and a satisfying crunch that complements the sweet potatoes beautifully. Paired with tart dried cranberries, it creates a harmonious balance of sweet, savory, and tangy notes that will have everyone asking for the recipe.

Beyond their incredible taste, these individual sweet potato boats are incredibly practical. They can be prepared in advance, freeing up valuable time on busy holiday mornings. Their single-serving format also makes plating a breeze and adds an elegant touch to your buffet or dinner spread. Whether it’s Thanksgiving, Christmas, or any special occasion, these Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel are guaranteed to be a hit, bringing both beauty and deliciousness to your table.

The Magic of Twice Baking: A Culinary Delight

The “twice-baked” method is a culinary technique revered for creating dishes that are greater than the sum of their parts. For sweet potatoes, this involves an initial bake to soften the potato, allowing its flesh to be easily scooped out and mashed with delectable additions. The empty potato skins then serve as edible vessels for the rich, creamy filling, which is topped with our signature streusel before a second bake. This process not only ensures a perfectly creamy interior but also allows the flavors to meld beautifully and the streusel to develop a golden, crispy texture. It’s a bit more effort than a simple mash, but the results are undeniably worth it, transforming a humble sweet potato into an extraordinary side dish.

A Symphony of Flavors: Biscoff, Cranberry, and Sweet Potato

The flavor combination in this recipe is truly what sets it apart. Let’s break down the stars of the show:

Sweet Potatoes: Naturally sweet and earthy, sweet potatoes are a fantastic canvas for both sweet and savory applications. They are rich in vitamins and fiber, making them a nutritious choice for your holiday table.
Biscoff Cookies: These iconic Belgian speculoos cookies are known for their distinct caramel and spice flavor profile (cinnamon, nutmeg, ginger). When crushed and baked into a streusel, they provide a warm, fragrant, and crunchy topping that’s utterly addictive. They add a sophisticated sweetness that’s different from plain sugar.
Dried Cranberries: Cranberries introduce a much-needed tartness that cuts through the sweetness of the potatoes and Biscoff. Their chewy texture also adds another dimension, while their vibrant red color makes the dish visually appealing, especially for holiday tables.
Cinnamon and Vanilla: These classic autumnal spices enhance the natural sweetness of the sweet potatoes and complement the Biscoff’s inherent spice blend, creating a cohesive and comforting flavor profile.

While you’re planning your holiday menu, don’t forget to check out another festive favorite: the Best Stuffing Ever.

Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel Recipe

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Author: Erica

Yields: 6 servings

Ingredients

3 medium sweet potatoes washed and scrubbed
¼ cup heavy cream
¼ teaspoon cinnamon
¼ teaspoon pure vanilla extract
Pinch of kosher salt
Pinch of fresh cracked pepper
3 Tablespoons unsalted butter
1 Tablespoon all-purpose flour
¼ cup crushed Biscoff cookies
2 Tablespoons finely chopped pecans
2 Tablespoons dried cranberries such as Craisins, chopped

Instructions

Preheat your oven to 400°F (200°C). This ensures the potatoes bake evenly and the skin gets slightly crisp.
Thoroughly wash and scrub the sweet potatoes. Pierce each potato several times with a fork or knife to allow steam to escape during baking, preventing them from bursting. Place them directly on the oven rack or on a baking sheet. Bake for approximately 45-60 minutes, or until they are very tender when squeezed. The baking time will vary depending on the size of your sweet potatoes. Once baked, remove them from the oven and set aside for about 15 minutes to cool slightly, making them easier and safer to handle.
Using a very sharp knife, carefully slice each sweet potato in half lengthwise. Exercise caution to avoid tearing the delicate potato skin, as this will be your serving vessel. With a spoon, gently scoop the cooked sweet potato flesh into a large mixing bowl. Make sure to leave about a ½-inch thick border of potato flesh along the inside of the skin to help each potato half maintain its shape and structure. To the scooped potato flesh in the bowl, add the heavy cream, cinnamon, vanilla extract, a generous pinch of kosher salt, and a dash of fresh cracked black pepper. Using a fork, potato masher, or even a hand mixer on low speed, mash the ingredients until well combined and mostly smooth. Taste and adjust seasonings as needed. Spoon this delicious filling back into the empty sweet potato skin shells, mounding it slightly on top.
In a separate medium bowl, prepare the streusel topping. Add the unsalted butter (preferably cold and cut into small pieces), all-purpose flour, and the crushed Biscoff cookie crumbs. Using a pastry cutter, your fingertips, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This creates that wonderfully crumbly texture. Stir in the finely chopped pecans and the dried, chopped cranberries. Once the streusel is ready, evenly divide it over the filled sweet potato shells, pressing lightly so it adheres to the potato filling.
Carefully place the streusel-topped sweet potatoes back onto a baking sheet. Return them to the preheated 400°F (200°C) oven and bake for an additional 20-25 minutes, or until the potatoes are thoroughly heated through and the streusel topping is golden brown, crisp, and wonderfully toasty. Keep an eye on the streusel to prevent burning. Serve immediately and enjoy these individual holiday sweet potato casseroles! This recipe yields 6 delicious servings.

Tips for Perfect Twice Baked Sweet Potatoes Every Time

Choose the Right Sweet Potatoes: Look for medium-sized, firm sweet potatoes with smooth skins. Uniform size ensures even baking.
Don’t Overbake the First Time: Bake until tender, but not mushy. They should be easy to scoop but still hold their shape. Overbaking can make them watery.
Leave a Thick Skin: When scooping, leave about ½ inch of flesh in the skin. This provides structural integrity and prevents the skin from tearing, making for a sturdier “boat.”
Cold Butter for Streusel: Just like with pie crusts, using cold butter for the streusel ensures a crumbly, not cakey, topping.
Customize Your Spices: While cinnamon and vanilla are classic, feel free to add a pinch of nutmeg, ginger, or allspice for an even warmer flavor profile.
Season to Taste: Sweet potatoes vary in sweetness. Taste the mashed filling before refilling the skins and adjust salt, pepper, and sweetness as needed.

Make-Ahead Magic: Prepare These Sweet Potatoes in Advance

One of the best features of this Twice Baked Sweet Potato recipe, especially during the busy holiday season, is its make-ahead potential. You can prepare these up to a day or two in advance, making your entertaining much less stressful.

Prepare and Assemble: Follow all instructions up to the point of the second bake (i.e., bake, scoop, mash, fill skins, add streusel).
Chill: Place the assembled sweet potatoes on a baking sheet and cover tightly with plastic wrap. Refrigerate for up to 2 days.
Reheat: When ready to serve, preheat your oven to 400°F (200°C). Remove the plastic wrap and bake directly from the refrigerator for 25-35 minutes, or until thoroughly heated through and the streusel is golden and crisp. If the streusel starts to brown too quickly, you can loosely tent with foil.

This method ensures you have a delicious, homemade side dish ready to go, allowing you to focus on other aspects of your meal or simply enjoy your guests.

Serving Suggestions & Perfect Pairings

These Twice Baked Sweet Potatoes with Cranberry and Biscoff Cookie Streusel are versatile enough to grace any holiday or celebratory meal. Here are some ideas for what to serve them with:

Classic Holiday Roasts: They are a dream pairing with roast turkey, glazed ham, or a succulent prime rib. The sweet and savory notes perfectly complement rich meats.
Weeknight Dinners: Don’t reserve them just for holidays! They make an excellent elevated side dish for roasted chicken, pork chops, or even a hearty vegetarian main course.
Other Holiday Sides: Serve alongside green bean casserole, mashed potatoes, or your favorite stuffing for a complete festive spread. The individual portions stand out beautifully amongst other dishes.
Garnish: A sprinkle of fresh parsley or a few extra toasted pecans just before serving can add a fresh visual appeal and a bit of extra texture.

Variations to Explore

While the Biscoff and cranberry combination is truly special, you can also experiment with different flavors based on your preference:

Nutty Variations: Instead of pecans, try chopped walnuts, almonds, or even candied hazelnuts in the streusel.
Fruity Alternatives: If cranberries aren’t your favorite, consider dried cherries, chopped dried apricots, or a mix of dried berries. For a less tart option, a sprinkle of orange zest in the filling would be delightful.
Spicier Notes: Amp up the spice blend in the filling with a touch of nutmeg, ginger, or a tiny pinch of cloves for a deeper, warmer flavor.
Sweetness Adjustment: For a less sweet potato filling, reduce the amount of vanilla. For more sweetness, a drizzle of maple syrup or a spoonful of brown sugar can be added to the mash.
Marshmallow Topping: If you’re a fan of the traditional marshmallow sweet potato casserole, you can skip the streusel and top the filled potatoes with mini marshmallows for the last 5-10 minutes of baking, until golden and melty.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in the streusel and ensure your Biscoff cookies are certified gluten-free (though traditional Biscoff cookies contain wheat flour, so a suitable GF cookie alternative would be needed).
Vegan Option: Replace heavy cream with full-fat coconut milk or a plant-based cream, and unsalted butter with a vegan butter alternative. Ensure Biscoff cookies are vegan-friendly (original Biscoff cookies are vegan, but check other brands).

No matter how you choose to prepare them, these Twice Baked Sweet Potatoes are destined to become a cherished recipe in your culinary repertoire. They combine ease, elegance, and incredible flavor into one unforgettable dish. Get ready to delight your guests and make your holiday table shine with these exquisite individual sweet potato casseroles!

~✿♥✿~