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Makeover Streusel-Topped Sweet Potatoes

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


  • 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 sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/4 cup reduced-fat butter, melted


  • Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.
  • 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.
  • 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°.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts
1 stuffed potato half: 260 calories, 12g fat (5g saturated fat), 68mg cholesterol, 136mg sodium, 37g carbohydrate (24g sugars, 3g fiber), 4g protein.

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Average Rating:
  • allison
    Dec 27, 2020

    Delicious recipe. Kick it up a notch by substituting orange juice for the apple juice. I also added approx 1/2 tsp pumpkin pie spice. Perfecto!!!

  • BilliePock
    Jan 22, 2017

    These were delicious! I added a little bit of cinnamon.

  • pkjillian
    Nov 14, 2012

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

  • jolohome
    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
    Apr 12, 2012

    Easy to make & absolutely delicious.

  • FitnessLovingMom
    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
    Dec 2, 2011

    My older son loved it.

  • indyhannah1
    Nov 30, 2011

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

  • jodij99
    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
    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!