Twice-Baked Sweet Potatoes

Twice-baked sweet potatoes! A delightfully sweet and crunchy vegan potato recipe for an easy weeknight side dish.

Sweet potatoes are one of the most regularly served foods in our households. In fact, they were among the first foods our kids were introduced to as babies.

We love sweet potatoes because not only are they delicious and easy to prepare, but they’re excellent sources of nutrients like vitamin A and fiber. Plus, they have a neutral enough flavor to be one of the most easily accepted foods by our kids.

We often serve sweet potatoes roasted as cubes, mashed, cut into strips and air-fried, or cooked and blended into pancake and waffle batters.

More recently, we experimented with stuffing roasted sweet potatoes whole and came up with this recipe for Twice Baked Sweet Potatoes!

We used our nutribullet 7-Cup Food Processor to make this recipe.

The nutribullet Food Processor is so easy to clean and store, with dishwasher-safe components and blades that fit neatly inside the work bowl.

With multiple blade attachments, it’s also great for slicing, shredding, chopping, and spiralizing.

Thanks to the ease of this recipe, we plan to use our nutribullet Food Processor non-stop this holiday season for everything from holiday-themed PBJ bean balls to creamy chocolate tofu pudding to dicing all the veggies in our apple quinoa lentil loaf.

And don’t worry, we’ve tested it on our littles! Kids tend to like this recipe because of its creamy, sweet, yummy oat topping.

Serve these potatoes alongside a pasta or grain dish, a tempeh bowl, a hearty chickpea salad sandwich, or as a smaller entree served with fruits, veggies, and roasted tofu cubes.

How to Make It

To make these, start by preheating your oven to 425 F.

Wash and scrub your sweet potatoes. Pierce them with a fork to all the steam to escape when they’re roasting. You can either place them on a cooking sheet or directly on the rack to bake.

Once your oven is heated and ready, bake the potatoes for 45-55 minutes.

While they’re cooking, make the oat topping. Start by grinding oats into fine flour using a food processor.

Add pecans, cinnamon, maple syrup, and a pinch of salt. Process these together until crumbly and set them aside.

When the potatoes are done cooking, remove them from the oven and cut a small slit along the top of each, lengthwise. Allow them to cool until you’re able to handle them without burning your fingertips/

Then, scoop out their inner flesh and place it into the fowl of the same food processor you used before. Be sure to leave the skin intact as you will be refilling them.

In the food processor, along with the potato flesh, add non-dairy creamer, maple syrup, cinnamon, nutmeg, and a pinch of salt. Process until smooth.

Next, distribute the sweet potato mixture evenly among the potato skins.

Press crumbly oat topping into the top of each potato.

Then, return the potatoes to the oven for 8 minutes. Cook them until they are golden brown on top.

Allow them to cool before serving them.

Find the full printable recipe below.

This post is sponsored by nutribullet, but all opinions are our own. We thank you for supporting PBJ-approved partnerships that make this website possible.

Chime In: Have you ever made sweet potatoes like this? Give this recipe a try and let us know what you think!

If you liked this recipe, we think you should try these too:

• Fall Harvest Farro Salad
• DIY Vegan Yogurt, 3 Ways
• Black Bean Sliders
• Strawberry Breakfast Cookies