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A twice baked sweet potato on a plate, topped with non-dairy yogurt and coconut bacon.

Vegan Twice Baked Sweet Potatoes (Gluten-Free)

Print Recipe
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.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 154
Author Elizabeth

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

Calories: 154kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 841mg | Potassium: 403mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11089IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 1mg