Preparation
Step 1
In the meantime, make the streusel topping. Combine the butter, flour, brown sugar, crystallized ginger, and walnuts until the ingredients are well-combined. Set aside until the potatoes are cooked. When potatoes are done, halve three of them and scoop the flesh into a medium-size bowl. Peel the remaining potato and add it to the rest of the flesh. Stir in the butter, heavy cream, cinnamon, salt, and pepper. Spoon the mixture into the potato skins and place the filled potatoes on a baking sheet or in a baking pan. Top each stuffed potato with the streusel mixture and bake for 30–35 minutes, or until the topping is golden brown. You may already have a signature sweet potato casserole recipe that you make every single Thanksgiving and/or Christmas. But I encourage you to break from tradition to give these potatoes a try. Not only will you love the creamy potato filling, but the ginger-walnut-streusel topping is just out of this world. And, you saw the photo…these are BEAUTIFUL! They'll make an incredible presentation on your holiday table. Just a quick note about the ginger. If you can't find crystallized ginger in your local market, a gourmet grocery store or Asian market will certainly carry it. It's worth seeking out for the subtle crunch it provides. If you just can't find it, however, use ground ginger. But you'll really want to reduce the amount. Use about an 1/8 tsp for every Tbsp.