Vegan Twice Baked Sweet Potatoes

Rich, creamy, and topped with an oat crumble these vegan twice baked sweet potatoes are a side lovers dream! With all of the flavor of sweet potato casserole in single serving shells, these dairy-free twice baked sweet potatoes make the perfect holiday side.

With family far away, having left-overs after a holiday meal can feel daunting. So this holiday season I have been looking for delicious ways to make sides that don’t involve a whole casserole pan of left-overs.

From vegan twice baked potatoes to vegan creamed corn, these simple sides have been great small batch recipes that keep the left-overs at bay.

These vegan twice baked sweet potatoes are another excellent option that make 4 stuffed sweet potatoes perfect for your holiday gatherings.

Why We Love these Dairy-Free Twice Baked Sweet Potatoes

Some of the reasons we enjoy making these dairy-free twice baked sweet potatoes include:

• Great for making in advance. You can easily whip up these sweet potatoes to be baked a second time at a later date.
• Tastes like casserole. These baked sweet potatoes have all of the flavor of a sweet potato casserole in individual portions.
• Deliciously dairy-free and vegan.

Vegan Changes to Twice Baked Sweet Potatoes

Two ingredients keep these twice baked sweet potatoes vegan.

• Plant-Based Butter– Used in the sweet potato filling and the oat crumble on top, a vegan or plant-based stick butter works wonderfully.
• Heavy Cream Alternative– I used Country Crock’s Plant Cream for these twice baked sweet potatoes but you can also use oat milk or coconut milk.

How to Make Vegan Twice Baked Sweet Potatoes

Ingredients You’ll Need

• Sweet Potatoes: Look for medium sized sweet potatoes for this simple side.
• Coconut oil + Salt: Used to coat the exterior of the sweet potatoes before the first bake.
• Vegan butter: Mashed into the baked sweet potato filling.
• Vanilla + cinnamon: Adds a little flavor to the filling.
• Heavy cream alternative: You can use a plant cream like Country Crock’s or a heavy non-dairy milk like full fat coconut milk or oat milk.
• Brown sugar: Adds a little sweetness to the filling.
• Salt: Brings out all of the flavor in these vegan twice baked potatoes.

Step-by-Step Directions for Dairy-Free Twice Baked Sweet Potatoes

• Prepare for baking: Preheat the oven to 425°F and line a rimmed baking sheet with foil.
• Wash and dry 2 sweet potatoes.
• Season: Rub a little coconut oil on the sweet potatoes and poke holes in them with a fork.
• Bake for 45-60 minutes depending on the thickness.
• Cool: Remove from the oven and allow to cool about 30 minutes.

• Slice the sweet potatoes in half lengthwise.
• Scoop out the centers leaving a 1/4 inch thick wall in the potato skin.
• Make the filling: Place the centers in a bowl and add vegan butter, vanilla, cinnamon, heavy cream alternative, salt, and brown sugar.
• Mash together to combine.
• Divide the filling into the 4 potato skins.
• Make the topping (if using) then sprinkle on top before baking.

Oat Crumble Topping

Adding a topping takes these dairy-free twice baked sweet potatoes to the sweet potato casserole level. To make the oat crumble topping:

• Mash together flour, brown sugar, oatmeal, and vegan butter until combined and crumbly.
• Sprinkle over the sweet potatoes and bake for 30 minutes.

Alternatively, if you don’t want to use the oat crumble topping you can bake the potatoes without a topping for 25 minutes and then add some vegan marshmallows like Dandies Mini Marshmallows on top and bake the remaining 5 minutes.

Helpful Kitchen Tools

When you are ready to whip up these sweet and delicious vegan twice baked sweet potatoes, here are a few kitchen tools you might find helpful along the way.

• Deep Baking Pan– Great for roasting the sweet potatoes at the start and keeping the stuffed sweet potatoes from toppling in the oven.
• Pastry Blender– For mixing together the topping ingredients.
• Glass Mixing Bowls– Great for mashing the filling together.

Serving Suggestions

If you are planning to dish out these delicious and dairy-free twice baked sweet potatoes at your next gathering, here are a few more vegan sides to pair with these sweet potatoes.

• 45-Minute Vegan Dinner Rolls
• Brussels Sprouts Salad
• Jalapeño Corn Casserole (Vegan-friendly)
• Vegan Creamed Corn

Tips for Storing and Reheating Vegan Sweet Potatoes

Here are a few tips to help you make these vegan twice baked sweet potatoes in advance, store them, and re-heat them at a later date.

• Make-Ahead: Prep for a busy baking day by baking the sweet potatoes in advance. You can do the initial bake and make the filling up to 3 days in advance.
  • Initial Bake: Bake the sweet potatoes and allow to cool. Store in an air-tight container in the refrigerator up to 3 days in advance.
  • Filled Sweet Potatoes: After the initial bake, cool slightly, slice lengthwise and scoop out the middle. Mash with the filling ingredients and fill the sweet potato shells. Store in an air-tight container up to 3 days in advance.
• Storing: Allow the dairy-free twice baked sweet potatoes to cool and then store in an air-tight container in the refrigerator for up to 3 days (if not-made in advance).
• Reheating: Reheat in the microwave in 30 second intervals until desired temperature.

Sweet Potato Recipes to Make Next

• Vegan Maple Sweet Potato Casserole
• Crispy Sweet Potato Tacos
• Turkey Taco Sweet Potato Skillet

If you tried this Vegan Twice Baked Sweet Potato recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!

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Print

Vegan Twice Baked Sweet Potato

Delicious and dairy-free, these vegan twice baked sweet potatoes have all the flavor of a sweet potato casserole in and easy to enjoy single serving.

Course Side Dish

Cuisine American

Keyword Dairy-Free, Oat Crumble, Sweet Potato, Vegan

Prep Time 5 minutes

Cook Time 1 hour

Rest + Second Bake 1 hour

Total Time 2 hours 5 minutes

Servings 4 baked potatoes

Ingredients

• 2 Sweet Potatoes
• ½ teaspoon Coconut Oil
• Salt your preference

Filling

• 2 Tablespoons Plant-Based Butter
• ½ teaspoon Vanilla
• 1 teaspoon Cinnamon
• 2 Tablespoons Heavy Cream Alternative*
• ⅛ teaspoon Salt
• 2 Tablespoons Brown Sugar

Topping

• 2 Tablespoons Plant-Based Butter
• 2 Tablespoons Flour
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Oatmeal old-fashioned oats

Instructions

1. Preheat the oven to 425°F and line a rimmed baking sheet with foil. Wash and dry 2 sweet potatoes.

2. Rub ¼ teaspoon coconut oil on each sweet potatoes and poke holes in them with a fork. Sprinkle with a little salt.

3. Bake for 45-60 minutes depending on the thickness.

4. Remove from the oven and allow to cool about 30 minutes.

5. Slice the sweet potatoes in half lengthwise.

6. Scoop out the centers leaving a 1/4 inch thick wall in the potato skin.

7. Place the centers in a bowl and add 2 Tablespoons vegan butter, ½ teaspoon vanilla, 1 teaspoon cinnamon, 2 Tablespoons heavy cream alternative, ⅛ teaspoon salt, and 2 Tablespoons brown sugar. Mash together to combine.

8. Divide the filling into the 4 potato skins.

Make the Topping (Optional)

1. In a small bowl mash together 2 Tablespoons plant-based butter, 2 Tablespoons flour, 2 Tablespoons brown sugar, and 2 Tablespoons old-fashioned oats.

2. Crumble over the filled sweet potatoes and bake for 30 minutes.

Recipe Notes

• For the Heavy Cream Alternative I used Country Crock’s Plant Cream. You can also sub in oat milk or full fat coconut milk instead.

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