Vegan Twice Baked Sweet Potatoes are a delicious game-day app with a healthy twist. These twice baked sweet potatoes are gluten free and made with whole food plant-based ingredients.
So you've had twice baked potatoes, but have you had twice baked sweet potatoes?
You're going to love these.
Sweet potatoes have more flavor and more nutrients than a regular potato, making these twice baked sweet potatoes soft and sweet and salty and healthy. Literally so good.
Let's make 'em.
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Why I love these Vegan Twice Baked Sweet Potatoes
- Dietary needs - this recipe is plant-based, gluten-free, oil-free, and sugar-free. But you'd never know! Your guests won't miss the butter, sour cream, or bacon. I promise!
- Super flavorful - sweet potatoes already add an extra layer of flavor as compared to regular russet potatoes. But you've also got some delicious coconut bacon hiding in the stuffing that brings some serious flavor.
- Hidden veggies - Shhh. Don't tell anyone. There's carrots and broccoli in these twice baked sweet potatoes.
Ingredient Notes & Substitutions
- Sweet Potatoes: choose smaller potatoes for a more appetizer-friendly dish
- Frozen or Fresh Broccoli: frozen broccoli is a great choice here because it's quick and easy. But you could also use fresh and finely chop it by hand
- Vegan Yogurt: choose an unsweetened yogurt for this dish. You can find vegan yogurt in the refrigerated section near the dairy yogurt
- Coconut Bacon: coconut bacon really makes this dish. It's salty, sweet, and smoky. See instructions for how to make it here.
- Shredded Carrot: buy shredded or grate your own, either works!
- Non-Dairy Milk: I used oat milk, but any unsweetened non-dairy milk is perfect
- Chives
- Almond Butter: for some fat (and therefore flavor). Any neutral-tasting nut butter will work.
- Lemon Juice
- Salt
- Nutritional Yeast: This is optional, but encouraged. Nutritional yeast helps add a cheesy flavor
- Black Pepper
- Chili Powder: a hint of spice adds a depth to the flavor. The potatoes don't end up spicy, so if you want more spice feel free to add more
How to make Vegan Twice Baked Sweet Potatoes
Step 1. Preheat the oven to 400°F. Use a fork to poke several holes in each potato.
Step 2. Bake on a baking sheet for 40-60 minutes, until the potatoes are soft, but not mushy.
Step 3. Meanwhile, mix the non-dairy milk, vegan yogurt, broccoli, coconut bacon, carrot, chives, almond butter, salt, pepper, nutritional yeast, and chili powder. Set aside.
Step 4. When the potatoes are baked, let them sit until they are cool enough to handle.
Step 5. Turn the oven down to 350°F.
Step 6. Cut each potato in half and scoop out the insides, leaving a ¼-inch margin of sweet potato in each.
Step 7. Add the removed potato to the yogurt mixture and stir to combine.
Step 8. Scoop the potato-yogurt mixture back into each sweet potato skin.
Step 9. Bake the potatoes again for 20-25 minutes.
Step 10. Remove and let cool. Top with additional yogurt and chives. Enjoy!
Make these Gluten-Free Twice Baked Sweet Potatoes in your Air Fryer
To make these potatoes in your air fryer, follow the directions above, decreasing the air-fryer temperature by 50°F for each bake.
Recipe Prayer
Thank you God for these potatoes. Thank you for the family and friends we celebrate with. Amen.
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📖 Recipe
Vegan Twice Baked Sweet Potatoes (Gluten-Free)
Ingredients
- 3 Small Sweet Potatoes
- ¾ Cup Chopped Frozen or Fresh Broccoli
- ½ Cup Vegan Yogurt
- ½ Cup Coconut Bacon
- ½ Cup Shredded Carrot
- ¼ Cup Non-Dairy Milk
- 2 Tablespoons Chopped Chives + more for garnish
- 1 Tablespoon Almond Butter
- 1 Tablespoon Lemon Juice
- 2 Teaspoons Salt
- 1 Teaspoon Nutritional Yeast optional
- ½ Teaspoon Black Pepper
- ½ Teaspoon Chili Powder
Instructions
- Preheat the oven to 400°F. Use a fork to poke several holes in each potato.
- Bake on a baking sheet for 40-60 minutes, until the potatoes are soft, but not mushy.
- Meanwhile, mix the non-dairy milk, vegan yogurt, broccoli, coconut bacon, carrot, chives, almond butter, salt, pepper, nutritional yeast, and chili powder. Set aside.
- When the potatoes are baked, let them sit until they are cool enough to handle.
- Turn the oven down to 350°F.
- Cut each potato in half and scoop out the insides, leaving a ¼-inch margin of sweet potato in each.
- Add the removed potato to the yogurt mixture and stir to combine.
- Scoop the potato-yogurt mixture back into each sweet potato skin.
- Bake the potatoes again for 20-25 minutes.
- Remove and let cool. Top with additional yogurt and chives. Enjoy!
Nutrition
Nutrition information is an estimate.
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