Vegan Twice-Baked Sweet Potatoes

These vegan twice-baked sweet potatoes are stuffed with a savory, fluffy mixture and given a crispy crust on top thanks to panko.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 252 Calories

Ingredients

• 1 pinch ground nutmeg
• 1 teaspoon coarse sea salt
• 1 tablespoon coarse sea salt
• 4 medium sweet potatoes, scrubbed
• 4 ounces vegan cream cheese
• 3 tablespoons vegan butter
• 3 tablespoons vegan brown sugar
• 4 slices vegan Cheddar cheese
• 0.25 teaspoon ground black pepper
• 0.5 cup chopped fresh parsley
• 0.125 teaspoon ground nutmeg
• 0.125 teaspoon ground ginger
• 0.5 cup panko bread crumbs
• 0.25 teaspoon cinnamon
• 0.33333334326744 cup finely sliced green onions

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.

Step 3

Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.

Step 4

Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.

Step 5

Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.