Vegan Stuffed Sweet Potatoes are baked and then they become even better because they are mixed with ingredients for more flavor and creaminess 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 that 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 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 for helping you along the way.
- I always use a soft vegetable brush to clean potatoes and sweet potatoes. You just need to knock all the dirt off. Run under water while you are brushing.
- This is exactly the one I use but there are many on the market.
- 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 the scoop out the center and mash with the dairy-free milk and butter when they are close to hot because you can truly see the consistency.
- If they have cooled too much it will be hard to incorporate the ingredients to a nice mash.
- You see how I clipped the ends when I scooped out the sweet potatoes? That was because then 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 to just shape the shell around the stuffing.
- Evenly distribute the sweet potato mixture between the 6 sweet potatoes 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. Your choice.
- We have no problem eating the leftover vegan twice baked sweet potatoes as they heat up really nice.
- Bake at 350 degrees for 30 minutes. If you’ve taken them out of the refrigerator, not too long ago, then 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.
- 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 just 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.
What Side Dishes Go with Sweet Potatoes?
- Stuffed Mushrooms would be a perfect partner.
- A cold fresh veggie salad such as this Apple Broccoli Salad sounds delicious.
- Slow Cooker Wild Rice with Pecans is another simple and delicious recipe.
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.
Healthy 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.
So get shopping and treat yourself and your loved ones to some great food.
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Vegan Stuffed Sweet Potatoes
- 6 medium-size sweet potatoes - as oval as you can find
- 1/2 cup dairy-free butter
- 1/4 cup dairy-free milk - you can add a little more but sweet potatoes don't need as much moisture as potatoes.
- 1 teaspoon salt
- dash ground black pepper
- 3/4 cup pecans - coarsely chopped
- 3 tablespoons dairy-free butter - melted, for topping
- 4 tablespoons organic coconut sugar - for topping
- Wash and dry the sweet potatoes. Pierce with a fork so that they do not explode when baking.
- Place on a baking sheet and bake at 400 degrees for 45 minutes.
- Pinch the sweet potatoes to test whether they are done. They should not be hard.
- While the sweet potatoes are baking mix the topping.
- Coarsely chop the pecans and mix them with the melted dairy-free butter and coconut sugar. Set aside.
- Remove the baked sweet potatoes from the oven. Cut the tops off the potatoes as shown in the photo above. Each person gets one sweet potato.
- Scoop out the center and the little bit that's in the tops and place in a large bowl. If the ends are unattractive then you can cut them off carefully. It is still easy to form and stuff the sweet potato. Do this with all the sweet potatoes, reserving their shells.
- Mash the sweet potatoes with a potato masher and add the dairy-free butter, milk, salt, and pepper to taste. Mix well.
- Evenly divide the mixture among the empty sweet potato shells.
- Divide the topping between the six sweet potatoes and cover the tops completely.
- At this point you may refrigerate or freeze the stuffed potatoes; otherwise, place the potatoes on a baking sheet and bake for 20 minutes.
If refrigerated or frozen before baking, bake right in the casserole dish or on a baking sheet at 350°F for 30 minutes, or until the potatoes are hot all the way through. 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.