Vegan Twice-Baked Sweet Potatoes

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

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.
Vegan Twice-Baked Sweet Potatoes

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

Categories

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