Vegan Twice-Baked Sweet Potatoes
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon coarse sea salt
- 4 ounces vegan cream cheese
- 3 tablespoons vegan butter
- 3 tablespoons vegan brown sugar
- 1 teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ½ cup panko bread crumbs
- 4 slices vegan Cheddar cheese
- ½ cup chopped fresh parsley
- ⅓ cup finely sliced green onions
- 1 pinch ground nutmeg
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
- Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
- Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
- Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.
Source
Original recipe: View Original