Skip to Content

Streusel Topped Sweet Potatoes Recipe

From spicy Roasted Brussels Sprouts with Sriracha to indulgent Potatoes Au Gratin For Two, during the holidays our toaster oven is a side dish making machine.

This year I thought it would be fun to try something a little sweeter.

Streusel Topped Sweet Potatoes Photo

Enter Streusel Topped Sweet Potatoes! Creamy baked sweet potatoes topped with a crispy, buttery, crumbly oat and nut mixture.

They’re basically single-serving sweet potato casseroles.

Streusel Topped Sweet Potatoes Picture

Quick Baked Sweet Potato Magic

Most baked sweet potato recipes have you put your big fat potatoes in the oven (or toaster oven) and then wait FOREVER for them to cook through.

For this recipe, we’re going to cut the cooking time in half by using our popular quick baked sweet potatoes.

Streusel Topped Sweet Potatoes Image

You ready for the super secret method…just slice the sweet potatoes in half lengthwise before cooking. Seriously, that’s it.

While I love the shorter cooking time (especially for weekday dinners like these BBQ Tempeh Stuffed Sweet Potatoes), my favorite thing about making sweet potatoes this way is their flavor.

Streusel Topped Sweet Potatoes Pic

There’s the usual sweetness plus a hint of roasted flavor. Perfect for pairing with a crunchy pecan streusel!

How to Make Streusel Topped Sweet Potatoes

  1. Bake your sweet potatoes.
  2. Make the streusel.
  3. Combine them.
  4. Bake again.
  5. Devour!
File 1 - Streusel Topped Sweet Potatoes

Substitutions and Tips

The holidays are ALL about navigating a variety of dietary restrictions and personal preferences right?

Below are some of the ingredient substitutions we’ve tried (oat flour is my favorite!) plus a few tips for customizing your sweet potatoes.

Substitutions: Vegan butter (stick not spread) works great and you can swap the wheat flour with oat flour, more rolled oats, a gluten-free flour blend or almond meal.

Less Sweet: I like to keep things basic on the filling side and just sprinkle the baked sweet potatoes with a little cinnamon and nutmeg.

Then I take a fork and mash the flesh a bit before topping.

File 2 - Streusel Topped Sweet Potatoes

Sweeter: If you’d like a sweeter dish, you can drizzle the sweet potatoes with maple syrup before mashing.

For an over-the-top side dish, scoop out some of the flesh and mix it with a little cream, orange zest, and brown sugar – then stuff it back into the sweet potato shells.

Reheating: Place cooked sweet potatoes on a baking sheet and add to a preheated 325°F toaster oven for about 10 minutes or until they are warmed through and the topping is crispy again.

Streusel Topped Sweet Potatoes Photo

Streusel Topped Sweet Potatoes Recipe

Brie Norris
Sweet and creamy, these Streusel Topped Sweet Potatoes are loaded with an irresistible crispy oat topping. The perfect toaster oven side dish for your holiday table!
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 245.69 kcal


  • 2 Sweet Potato 10 to 12 ounces each, scrubbed and dried
  • 1.5 Olive Oil
  • 0.25 Cinnamon
  • 0.0625 Ground Nutmeg
  • 1 Raw Pecan Pieces (about 1/4 cup)
  • 0.25 Old Fashioned Rolled Oats
  • 3 Brown Sugar
  • 2 White Whole Wheat Flour
  • 0.25 Ground Cinnamon
  • 0.125 Fine Sea Salt
  • 2 Unsalted Butter cold, cut into pieces


  • Adjust the cooking rack to the lowest position and preheat toaster oven to 400°F on the BAKE setting.
  • Slice sweet potatoes in half lengthwise, add to a baking sheet and drizzle with oil. Use your hands to rub the oil over the skins and flesh.
  • Bake sweet potatoes (with the cut side facing the pan) until fork-tender, about 25 to 30 minutes.
  • Once cooked, remove the pan from the toaster oven and allow the sweet potatoes to cool for 5 minutes. Reduce the temperature to 375°F and leave the toaster oven on.
  • Roughly chop the pecans. Combine the chopped pecans, oats, brown sugar, flour, cinnamon, and salt in a medium bowl. Add the butter and use your fingertips to work the butter into the oat mixture until it forms into small clumps.
  • Refrigerate streusel until the sweet potatoes are ready for topping.
  • Flip the cooled sweet potatoes over and sprinkle with cinnamon and nutmeg. Use a fork to gently mash the flesh and combine the seasoning.
  • Distribute crumble topping evenly over the sweet potatoes.
  • Return pan to the toaster oven and bake until the streusel is lightly browned and crispy, about 15 minutes. Cool slightly before digging in!


Calories: 245.69kcalCarbohydrates: 20.02gProtein: 2.88gFat: 12.63gSaturated Fat: 4.06gSodium: 37.06mgFiber: 3.13gSugar: 2.75g
Keyword Baked, Easy, Side Dishes, Sweet Potatoes, Toaster Oven Cooking, Vegetarian
Tried this recipe?Let us know how it was!
Recipe Rating