REcipesshopaboutcontact
Search icon

Vegan Twice Baked Sweet Potatoes (Gluten-Free)

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.

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

20

minutes

Cook:

60

minutes

TOtal:

80

minutes

Ingredients

  • 3 Small Sweet Potatoes
  • 3/4 Cup Chopped Frozen or Fresh Broccoli
  • 1/2 Cup Vegan Yogurt
  • 1/2 Cup Coconut Bacon
  • 1/2 Cup Shredded Carrot
  • 1/4 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)
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Chili Powder

Instructions

  1. Preheat the oven to 400°F. Use a fork to poke several holes in each potato.
  2. Bake on a baking sheet for 40-60 minutes, until the potatoes are soft, but not mushy.
  3. Meanwhile, mix the non-dairy milk, vegan yogurt, broccoli, coconut bacon, carrot, chives, almond butter, salt, pepper, nutritional yeast, and chili powder. Set aside.
  4. When the potatoes are baked, let them sit until they are cool enough to handle.
  5. Turn the oven down to 350°F.
  6. Cut each potato in half and scoop out the insides, leaving a 1/4-inch margin of sweet potato in each.
  7. Add the removed potato to the yogurt mixture and stir to combine.
  8. Scoop the potato-yogurt mixture back into each sweet potato skin.
  9. Bake the potatoes again for 20-25 minutes.
  10. Remove and let cool. Top with additional yogurt and chives. Enjoy!