if you love sweet potatoes you have to try these vegan twice baked sweet potatoes! they are soft, sweet, and baked with a pecan oat crumble.
the inspiration
So, when I was thinking about what holiday recipes to make this year I was first going with sweet potato casserole. However, for some reason I changed my mind to make these twice baked sweet potatoes and I am so glad I did. My original intent was to top these with vegan marshmallows but since they were hard to find I decided to opt for the pecan oat crumble topping and wow that was phenomenal.
the ingredients
- Sweet Potatoes: obviously, if we are making vegan twice baked sweet potatoes, we need sweet potatoes. I do my best to look for ones that are similar in size and shape so they cook similarly.
- Vegan Butter: in this recipe I actually used 2 different brands of vegan butter (which is totally unnecessary). In the mashed sweet potatoes I used Miyoko’s and in the pecan oat crumble I used Country Crock. The only reason I like to use Country Crock in the topping is because it is already a stick, it is easier to measure.
- Non-Dairy Milk: I am using plain unsweetened almond milk. We will use this to mashed the sweet potatoes. You can use any non-dairy milk you like.
- Pecans: you can buy already chopped pecans if you like or you can just whole ones and chop them yourself (which is what I do).
- Organic Brown Sugar: this will add sweetness to the pecan oat crumble topping.
- Ground Cinnamon: this will add seasonal flavor to the pecan oat crumble topping.
- Rolled Oats: I love oats in a crumble topping the texture on them is so delightful. Make sure to use rolled oats and not steel cut!
- Maple Syrup: some sweet potatoes are very sweet and some are not. So, after mashing my sweet potatoes I decided to add in some maple syrup to enhance the sweetness and flavor.
- Salt: used in the mashed sweet potatoes to enhance flavor.
the first bake
The whole idea of twice baked potatoes is of course that you bake them twice. The first time you bake them will simply be to just get the potatoes cooked. I like to pierce them with a fork this allows steam to release while they bake. Then, place them on a baking sheet and bake for at least 45 minutes at 450°F (232°C). Put them in there and forget about them, work on a different recipe!
Quick Cooking Tip
If you don’t want to take up the oven or just want to cook the potatoes quicker, you can microwave them for 10 to 15 minutes or until soft!
turning baked potatoes in mashed potatoes
Now, once you have baked your sweet potatoes it will be time to turn the insides into mashed sweet potatoes. First, let the potatoes cool for at least 10 to 15 minutes after baking we don’t want to burn our hands. Cut the potatoes in half carefully and then continue to let them cool again for 5 to 10 minutes as I am sure there will be a lot of steam being released.
After you can handle the potatoes you will take the potatoes and cut out an oval inside the potatoes. I like to keep about ¼ inch to ½ inch (depending on the potato size) in thickness around the potato walls. However, if you want to take more out you definitely can! Remove the insides and place them into a bowl to mash them.
To make the mashed potatoes just add in some vegan butter, non-dairy milk, and cinnamon into the sweet potatoes. Then use the back of a fork or potato masher to mash it all up. Also, as we discussed in the mashed potatoes blog post, my friend Sara (@thebetterfoodguru) uses a whisk to make fluffy mashed potatoes which works well here too! Give it a taste and if you want it sweeter add in the maple syrup and a little bit of salt to your preference.
pecan oat crumble topping
In my opinion the best part is the pecan oat crumble topping. It is only 4 ingredients so it is super simple to make. First, chop up some pecans or you can buy already chopped pecans. Then, use a knife to cut up butter into pieces. Add the butter into a large cut it with a fork into the pecans, oats, and organic brown sugar. I also like to use my hands to really get a good crumble texturing going.
filling the twice baked sweet potatoes
Once your pecan oat crumble topping is made now you ready to fill the sweet potato shells. Start by taking 2 heaping spoonfuls of the mashed sweet potatoes and adding into the cleaned out sweet potatoes. I then like to take a spoon and smooth it down so it is flat on top. To ensure the potatoes get filled equally I like to add 2 small scoops to each one, smooth it, and then divide the remaining mashed potatoes between all the potato shells.
Then, take your pecan oat crumble topping and add it on top of the sweet potatoes. Use your hands and to gently press it into the mashed potatoes. Make sure to cover the potatoes really well the crumb topping because it is so good.
the second bake
Now, you will bake them. The reason for this second bake is to help make them crumble topping caramelized and delicious. It also continues to soften the potato and really melds the whole thing together. The second bake is quicker you will bake it at 425°F (218°C) for 25 minutes. You want the top of the vegan twice baked sweet potatoes to get crispy and golden.
why you’ll love this recipe
If you are a sweet potato lover you have to try this one out. It is so cozy and delicious. Twice baked sweet potatoes are a bit more time intensive than just making sweet potato casserole but these are so fun. These vegan twice baked sweet potatoes are more like personal sweet potato casseroles! The recipe has all the elements of sweet, creamy, nutty, and crispy it hits on all the notes.
variations on this recipe
While I personally think these vegan twice baked sweet potatoes are delicious just as they are, here are some other ways to prepare them!
- Use vegan marshmallows instead of the pecan topping or in addition to! That would be so good.
- In the vegan mashed sweet potatoes you can add in vegan sour cream or vegan yogurt for a little extra creaminess.
- You can also add in a little vanilla extract to the mashed sweet potatoes.
- If you want to use a different nut you can try walnuts or cashews.
- For a little extra sweetness add in chopped dates to the topping.
more side dish recipes
vegan twice baked sweet potatoes faq
- Is this recipe soy free? Yes, depending on the vegan butter and non-dairy milk you use.
- Is this recipe nut free? No. However, if you want to remove the pecans from the topping you can.
- Is this recipe gluten free? Yes, just make sure you use gluten free oats.
- Can I make this recipe ahead of time? If you want to prepare this ahead of time I would bake the potatoes, scoop, mash, and fill them. Place it in the fridge up to 1 day in advance. Then, when you are ready make the crumble topping and put it on them and do the final bake.
- Can I freeze the leftovers? I didn’t try but I think it would be okay.
- How do I reheat the leftovers? You can microwave them or warm them in air fryer/oven.
over 75 amazing vegan recipes
Get My Cookbook, Plantiful!
“A fantastic cookbook that stands by itself outside a specific vegan genre. Inspirational and well thought out. I especially liked the early sections which have a great deal of explanation, clearly a lot of thought has gone into every page. If you are a vegan, vegetarian or just looking at adding in different ideas you should be this book! Essential for any kitchen library.”
Vegan Twice Baked Sweet Potatoes
Ingredients
Potatoes
- 3 sweet potatoes 9 ounces
- ⅓ cup non-dairy milk unsweetened and unflavored
- 2 tablespoons vegan butter
- 1 teaspoon ground cinnamon
- 1 ½ tablespoons maple syrup paid link
- Salt to taste
Topping
- ⅓ cup organic brown sugar paid link
- ¼ cup pecans chopped
- ½ cup rolled oats
- ¼ cup cold vegan butter cubed
Instructions
- Preheat oven to 450°F (232°C).
- Clean sweet potatoes and pierce with a fork. Bake for 45 minutes or until soft. If you would rather save time you can microwave them for 10 to 15 minutes.
- Meanwhile, make the pecan oat crumble topping. Add all the ingredients into a bowl and use a fork to mash the butter into the ingredients. You can also use clean hands to form the crumble, which is my preferred way of doing it.
- Once they are done baking let them cool for at least 10 minutes before cutting them. Once they are cool enough to handle cut them in half. Then, let them cool again for another 15 to 20 minutes so you can handle the potatoes.
- Use a knife to mark out an oval shape and leave about a ¼ inch border of the potato. Scoop the insides out and put into a bowl. Repeat with the remaining potatoes.
- 6.Add the vegan butter, non-dairy milk, and cinnamon into the bowl. Mash with the back of a fork until smooth and fluffy. Taste and if desired add in the maple syrup and some salt to your preferences.
- Divide the mashed potatoes evenly between the sweet potato shells. Then divide the pecan oat crumble topping evenly as well.
- Bake at 425°F (217°C) for 25 minutes or until the topping is caramelized and golden.
- Garnish with cinnamon and salt, enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
Nutrition
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Plantifully Based® is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon or other affiliate programs. If you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes.
hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Leave a Reply