Vegan Twice-Baked Sweet Potatoes
Description
These vegan twice-baked sweet potatoes are stuffed with a savory, fluffy mixture and given a crispy crust on top thanks to panko.
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
•
1/4 teaspoon ground black pepper
•
1/4 teaspoon cinnamon
•
1/8 teaspoon ground nutmeg
•
1/8 teaspoon ground ginger
•
1/2 cup panko bread crumbs
•
4 slices vegan Cheddar cheese
•
1/2 cup chopped fresh parsley
•
1/3 cup finely sliced green onions
•
1 pinch ground nutmeg
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
3
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.
4
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.
5
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.