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.
Preheat the oven to 425°F and line a rimmed baking sheet with foil. Wash and dry 2 sweet potatoes.
Rub ¼ teaspoon coconut oil on each sweet potatoes and poke holes in them with a fork. Sprinkle with a little salt.
Bake for 45-60 minutes depending on the thickness.
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.
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.
Divide the filling into the 4 potato skins.
In a small bowl mash together 2 Tablespoons plant-based butter, 2 Tablespoons flour, 2 Tablespoons brown sugar, and 2 Tablespoons old-fashioned oats.
Crumble over the filled sweet potatoes and bake for 30 minutes.