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Creamy Twice-Baked Sweet Potatoes

Let's admit it: twice-baked potatoes are just fancy mashed potatoes. It's time to bring that shine to sweet potatoes!
Prep Time14 mins
Cook Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: vegan, vegetarian
Servings: 4
Author: Barb

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

Change it Up: Add steamed broccoli florets in step 3, before putting the potatoes back in the oven. You can also substitute 1 teaspoon cumin and 1/2 teaspoon chili powder for the brown sugar and cinnamon, and add black beans to give the potatoes a Tex-Mex flair.