There are a handful of recipes that I can vividly remember my mom making for my family when I was a kid. The ones that immediately come to mind include crispy baked chicken tenders (before we became vegetarian), tofu lasagna (after we became vegetarian), and Mexican-inspired twice baked potatoes. When I was picking out potatoes at the grocery store the other day, I was suddenly hit with the urge to re-create that last childhood favorite, but this time without the dairy and with sweet potatoes instead of russet.
Admittedly, I’m not normally a wing-it type of person when it comes to recipes (or anything else for that matter), but for these vegan twice baked sweet potatoes I let my food memories take over. I baked the potatoes, scooped out and mashed the sweet potato flesh, and mixed it all together with some black beans, chunky salsa, vegan shredded cheese, a little sour cream, and taco seasoning. It was so simple, but almost exactly how I remember it—proof that what we eat growing up can make some very lasting impressions.
My mom never served her twice baked potatoes with anything other than extra salsa and sour cream for topping, but I felt like these needed something fresh and green, so I’ve added chopped cilantro and chives, thinly sliced jalapeños, and a few squeezes of lime to mine. You can of course use white potatoes instead of sweet, but I love the savory/sweet combination here.
Also, I now totally understand why my mom made twice baked potatoes so often! It’s because they’re super low maintenance (just 10 minutes of active prep work), they require only a handful of basic and very affordable ingredients, and they definitely satisfy any cravings for comfort food.
- 4 medium sweet potatoes
- 1½ cups (one 15 ounce can) cooked black beans, rinsed and drained
- ½ cup chunky salsa, plus extra for serving
- ½ cup vegan shredded cheese
- 2 tablespoons vegan sour cream, plus extra for serving
- 1 tablespoon taco seasoning
- sea salt and pepper, to taste
- sliced jalapeño peppers
- chopped fresh chives
- chopped fresh cilantro
- lime wedges
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Use a fork to poke holes into the sweet potatoes, place them on the prepared baking sheet, and roast for about 45 minutes, or until fork-tender. Remove from the oven and let stand until cool enough to handle. (Keep the oven on.)
- Split the potatoes length-wise and scoop the flesh into a medium-sized bowl, reserving the skins. Mash the sweet potato until mostly smooth. Add the black beans, salsa, shredded cheese, sour cream, and taco seasoning to the bowl of sweet potato flesh. Mix until combined, then season with salt and pepper. Evenly divide and spoon the filling back into the potato skins and place the stuffed potatoes back onto the parchment-lined baking sheet. Bake for 20-25 minutes, or until the cheese is melted and the filling is heated through. Top with sour cream, jalapeño pepper, chives, cilantro, and a squeeze of fresh lime, if you like. Serve immediately.
For the sour cream, I used Tofutti Better Than Sour Cream Non-Hydrogenated, mostly because that's what was available near me. It hit the spot!