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Vegan Twice Baked Sweet Potato

A close up of a vegan twice baked sweet potato on a white plate.
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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.

Ingredients

Scale
  • 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.

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.

Find it online: https://mylifeafterdairy.com/vegan-twice-baked-sweet-potatoes/