Makeover Streusel-Topped Sweet Potatoes Recipe
Makeover Streusel-Topped Sweet Potatoes Recipe photo by Taste of Home
Next Recipe

Makeover Streusel-Topped Sweet Potatoes Recipe

Read Reviews
5 12 13
Publisher Photo
People really do "eat with their eyes," and no one ever misses the fat and calories in this dish when they see how yummy and attractive the makeover version is. —Tamra Duncan, Lincoln, Arkansas
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings


  • 6 medium sweet potatoes
  • 1/2 cup reduced-fat butter, melted
  • 3 eggs, lightly beaten
  • 1/4 cup unsweetened apple juice
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup packed brown sugar
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/4 cup reduced-fat butter, melted

Nutritional Facts

1 stuffed potato half: 260 calories, 12g fat (5g saturated fat), 68mg cholesterol, 136mg sodium, 37g carbohydrate (24g sugars, 3g fiber), 4g protein.


  1. Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.
  2. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.
  3. Divide between two 13-in. x 9-in. baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375° for 20-25 minutes or until a thermometer reads 160°. Yield: 12 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter in a 1,100-watt microwave.
Originally published as Makeover Streusel-Topped Sweet Potatoes in Healthy Cooking October/November 2011, p27

Reviews for Makeover Streusel-Topped Sweet Potatoes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
pkjillian User ID: 4978286 196840
Reviewed Nov. 14, 2012

"absolutely delicious! I don't typically eat coconut but it was great in this recipe"

jolohome User ID: 2397822 138579
Reviewed Apr. 13, 2012

"My family of 7 loved this recipe. It was like a twice baked potato in a sweet potato form. It was sweet and crunchy and fun to make"

mandamarie74 User ID: 6196416 136870
Reviewed Apr. 12, 2012

"Easy to make & absolutely delicious."

FitnessLovingMom User ID: 6137477 125804
Reviewed Jan. 13, 2012

"I liked this and so did my kids, I will make this agin! I don't really like nuts, but I loved the taste and texture of this dish, well done!!!!!! We were out of pecans, so we used walnuts, chopped, worked great!!!!"

indyhannah1 User ID: 4180670 120068
Reviewed Dec. 2, 2011

"My older son loved it."

indyhannah1 User ID: 4180670 138578
Reviewed Nov. 30, 2011

"This was very good. Can't believe it's only 260 calories!"

jodij99 User ID: 1370160 187235
Reviewed Nov. 25, 2011

"I have made this twice now, and will definitely make it again. I used an egg substitute as well, and also left out the coconut. I baked the potatoes in the oven and put the filling in an 8x10 baking dish rather than refilling the skins and it worked great!"

foodfave User ID: 2810972 125803
Reviewed Nov. 22, 2011

"I loved this recipe! I left out the coconut to satisfy my husband. I can't wait to take it to Thanksgiving this year!"

merrygraham User ID: 1617915 196839
Reviewed Nov. 18, 2011

"Adjusted this using egg substitute and omitted the pecans. It was excellent-both kids and adults loved it."

LakerBaker User ID: 6278564 196838
Reviewed Nov. 2, 2011

"I normally don't like sweet potatoes. This was AWESOME and has now been added to my Thanksgiving menu. I did, however, use half and half instead of the apple juice! LOVED it"

Loading Image