Vegan Stuffed Sweet Potatoes

Vegan Stuffed Sweet Potatoes are baked and then they become even better because they are mixed with ingredients for more flavor and creaminess and then baked again. It’s a great make-ahead side dish, too.

Would you like to have a side dish that tastes good, is easy to make, is comforting, and wows the company? Then you came to the right page.

Twice Baked Potatoes have been in my cooking arsenal for something like 20 years. Maybe even longer. It is a fantastic recipe everyone is glad to see when it comes to the table.

Well, I’ve been seeing baked sweet potatoes here and there on the internet and I got to thinking ‘Why not make a stuffed sweet potato recipe too?’  Turns out it was a good idea.

These gorgeous healthy root vegetables aren’t used enough and they are readily available year-round.

You could make a Sweet Potato Casserole because it’s just right for a dinner side dish. And how about Spicy Sweet Potato Chips for some lip-smackin’ goodness?

You can choose from the sweeter orange sweet potatoes or go for the milder white sweet potato, but the orange ones look so festive.

Are Yams Sweet Potatoes?

• They are! Now, let me be more clear.
• I have never seen a real yam in person. It is rough, dark brown, a little hairy looking, and white on the inside. I am sure they are in grocery stores somewhere, but never in the ones I’ve visited.
• Usually, the whiter ones are called yams – but they’re sweet potatoes.
• Sweet potatoes may be pointy at the ends, but not especially. The color of the sweet potato in this recipe is the sweet potato that we use in most recipes.
• For this recipe, I went with the nice orange variety, but I am more than sure that white sweet potatoes would be great used in this recipe too.
• Way down at the bottom below the recipe card, I posted some small pictures of some white sweet potatoes that I stuffed with mushrooms and black beans.
• They were more like a meal in themselves, and so filling.

Ingredients for Twice-Baked Sweet Potatoes

• Sweet potatoes – are sweet and perfect for stuffing.
• Dairy-free butter – is for creaminess and extra flavor.
• Dairy-free milk – aids in making the sweet potatoes creamier.
• Salt and pepper – is for seasoning.
• Pecans – add that festive crunch in the topping.
• Organic brown sugar – adds just the right sweetness for the topping.

How Do You Make Stuffed Sweet Potatoes Vegan Style?

• It is pretty straightforward, but here are some hints and information to help you.
• I always use a soft vegetable brush to clean potatoes and sweet potatoes. You need to knock all the dirt off. Run underwater while you are brushing.
• Pierce the sweet potatoes before baking, just like potatoes. After baking, pinch them to see if they give and are ready for mashing.
• While the sweet potatoes are baking  – mix the topping.
• Let them cool just a bit before slicing the tops off.
• I like to scoop out the center and mash with dairy-free milk and butter when they are close to hot because you can see the consistency.
• If they have cooled too much, it will be hard to incorporate the ingredients into a nice mash.
• Do you see how I clipped the ends when I scooped out the sweet potatoes? That was because the ends looked pretty unattractive to me, and this is an easy fix.
• Look at the picture below this one, and you’ll see how easy it is just to shape the shell around the stuffing.
• Evenly distribute the sweet potato mixture between the 6 sweet potato shells.
• Divide the topping and cover the tops of each sweet potato, just like in the photo below. They even looked before they’re twice baked.
• Lay the potatoes in a large casserole dish (or two), and this is where you can put the vegan stuffed sweet potatoes in the refrigerator to bake later, or you can bake them now.
• We have no problem eating the leftover vegan twice-baked sweet potatoes as they heat up nicely.
• Bake at 350 degrees for 30 minutes. If you’ve taken them out of the refrigerator not too long ago, you may need to add 10 minutes to the baking time to heat all the way through.

How Do You Make Ahead Stuffed Sweet Potatoes?

• Prepare as directed to the point of baking.

Storing in the refrigerator:

• Place the stuffed potatoes in a large casserole dish and cover with plastic wrap. Store for up to 3 days.

Freezing:

• Freeze in hard-sided freezer containers according to how many will fit comfortably in each container. They will keep for up to 4 months. Defrost in the refrigerator overnight.
• Some water may defrost into the dish, but you can drain this off and bake in a casserole or on a baking sheet as usual.

Baking or reheating after storing:

• If refrigerated or frozen before baking, bake right in the casserole dish or on a baking sheet at 350°F for 35 to 40 minutes or until the potatoes are hot all the way through. You should cover the top with foil during the last 10 minutes of baking, so the topping doesn’t burn.
• If refrigerated after completely baking, microwave on high power for 1 minute, turn the potatoes 180 degrees and microwave on high power for another minute.
• Check the inside to make sure they are hot.

It’s pretty darn nice when a delicious side dish is also packed full of protein, vitamins, and minerals. Not to mention all the fantastic veggies.

Stuffed sweet potatoes can even be enjoyed at lunchtime. Yep, it can make a whole meal to keep you feeling full for a very long time.