Vegan Twice-Baked Sweet Potatoes

This delectable, savory, vegan version of baked sweet potatoes is a perfect side dish. Not at all sugary - only subtly sweet with a hint of spice - they pair beautifully with everything from braised tofu to veggie burgers. I love having these and a salad or a bowl of soup. With a soft, fluffy texture on the inside and a crispy crust on top, they're yummy goodness.

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

Ingredients

• ⅛ teaspoon ground nutmeg
• 1 pinch ground nutmeg
• ¼ teaspoon ground black pepper
• ½ cup chopped fresh parsley
• ⅛ teaspoon ground ginger
• 1 teaspoon coarse sea salt
• ½ cup panko bread crumbs
• ¼ teaspoon cinnamon
• 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
• ⅓ 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.