Savory Vegan Twice-Baked Sweet Potatoes
Elevate your meal with these savory vegan twice-baked sweet potatoes. They are stuffed with a fluffy and flavorful mixture, topped with a crispy panko crust, and garnished with fresh parsley and green onions for added freshness and color.
Ingredients
For the sweet potatoes | |
|---|---|
| 4 | medium sweet potatoes, scrubbed |
| 1 | tablespoon coarse sea salt |
For the filling and topping | |
| 4 | ounces vegan cream cheese |
| 3 | tablespoons vegan butter |
| 3 | tablespoons vegan brown sugar |
| 1 | teaspoon coarse sea salt |
| 1 | ground black pepper |
| 1 | cinnamon |
| 1 | ground nutmeg |
| 1 | ground ginger |
| 1 | cup panko bread crumbs |
| 4 | slices vegan Cheddar cheese |
| 1 | cup chopped fresh parsley |
| 1 | cup finely sliced green onions |
| 1 | ground nutmeg |
Instructions
For preparing the potatoes | |
|---|---|
| 1. | Preheat the oven to 375 degrees F (190 degrees C). |
| 2. | Using a fork, pierce the sweet potatoes all over. Rub 1 tablespoon of coarse sea salt into the potato skins. Place them on a parchment-lined baking sheet. |
| 3. | Bake in the preheated oven until a sharp knife easily cuts into the potatoes, for about 50 to 60 minutes. Remove from the oven and allow them to cool enough to handle, approximately 10 minutes. Keep the oven on and cut the potatoes in half lengthwise. |
For preparing the filling and final baking | |
| 1. | Scoop out the flesh of each potato half into a large bowl, ensuring to keep the outer peel intact. Thoroughly mash the cooked sweet potato flesh until smooth. Add vegan cream cheese, vegan butter, vegan brown sugar, 1 teaspoon of coarse sea salt, black pepper, cinnamon, 1/8 teaspoon of nutmeg, and ground ginger. Mix everything thoroughly. Spoon the filling into each potato skin. Place the filled skins back onto the parchment-lined pan. Sprinkle with panko breadcrumbs. Cut the vegan Cheddar into strips and layer it onto the potatoes as a lattice. |
| 2. | Bake in the preheated oven until the potatoes begin to brown slightly, about 10 to 12 minutes. Remove from the oven, sprinkle with parsley and green onions, then bake for an additional 3 to 5 minutes. Sprinkle with the remaining nutmeg before serving. |
Published on Jul 31, 2024 by Luminița