I love allllll the potatoes, but sweet potatoes own my a very special place in my heart. This is why, back when I was brainstorming recipe ideas that would get teenagers (and everyone, really!) excited to cook, I knew I had to include them. That’s how Creamy Twice-Baked Sweet Potatoes came to be!
But, in case you’re just joining us: Let me back up. My newest book Vegan Cookbook for Teens goes on sale tomorrow, June 15th! To celebrate, I’m sharing a recipe each day.
Yesterday I shared Spicy Lentil Lettuce Wraps, a simple-yet-delicious meal for one.
Looks yummy, right?
But back to those baked potatoes! Rich and creamy, made with vegan butter and ground cinnamon, they make the perfect side dish. And there are only 5 ingredients! They’re even special enough to serve as part of a holiday meal! Or, follow the “Change it Up” tip in the recipe and make it a meal all on its own.
You can download a copy of the book right now, or preorder your own copy. If you have a teen in your life who wants to learn to cook, or to cook more, this book is FULL of simple, exciting recipes just like this. It’s also great for non-teens (or, as you may call them, “adults”) who are looking for some easy vegan recipes.
Here’s a shot of the recipe page from the book, and if you scroll down I’ve also included a printable version. Enjoy!
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Creamy Twice-Baked Sweet Potatoes
Ingredients
- 2 medium sweet potatoes of similar shape
- 3 tbsp vegan butter
- 1 tbsp brown sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- Salt & Pepper to taste
Instructions
- Bake the potatoes. Preheat the oven to 375 and line a baking sheet with parchment paper. Pierce the potatoes a few times with a fork and place them on the prepared baking sheet. Bake for 45 to 55 minutes, until tender. Remove them from the oven, but keep it on.
- Season the filling. Wearing an oven mitt for heat protection, halve the potatoes and scoop the filling into a food processor or blender. (Be careful not to puncture the skin, as you're going to use that again in the next step.) Add the butter, brown sugar, salt, and cinnamon. Blend until completely smooth. Taste and add salt and pepper as needed.
- Refill the potatoes and bake. Spoon the filling mixture back into the potato-skin shells. Bake for 10 to 15 minutes, until heated through.
Notes
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