Twice Baked Sweet Potatoes | picklesnhoney.com #vegan #sweetpotatoes #glutenfree #recipe #lunch #dinner

Vegan Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes | picklesnhoney.com #vegan #sweetpotatoes #glutenfree #recipe #lunch #dinner

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.

Twice Baked Sweet Potatoes | picklesnhoney.com #vegan #sweetpotatoes #glutenfree #recipe #lunch #dinner

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.

Twice Baked Sweet Potatoes | picklesnhoney.com #vegan #sweetpotatoes #glutenfree #recipe #lunch #dinner

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Vegan Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes | picklesnhoney.com #vegan #sweetpotatoes #glutenfree #recipe #lunch #dinner

Vegan Twice Baked Sweet Potatoes

Gluten Free, Vegan,

Serves: 4


Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Easy vegan twice baked sweet potatoes made using black beans, salsa, dairy-free cheese, and pre-made Mexican spice blend. These are just like my mom used to make them for my family when I was a kid. Only 6 ingredients, plus a few optional toppings.

Twice Baked Sweet Potatoes | picklesnhoney.com #vegan #sweetpotatoes #glutenfree #recipe #lunch #dinner

Vegan Twice Baked Sweet Potatoes

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Ingredients

  • 4 medium sweet potatoes
  • 1 1/2 cups (one 15 ounce can) cooked black beans, rinsed and drained
  • 1/2 cup chunky salsa, plus extra for serving
  • 1/2 cup vegan shredded cheese
  • 2 tablespoons vegan sour cream, plus extra for serving
  • 1 tablespoon taco seasoning
  • sea salt and pepper, to taste

For serving (optional):

  • sliced jalapeño peppers
  • chopped fresh chives
  • chopped fresh cilantro
  • lime wedges

Cuisine: Gluten Free, Vegan Servings: 4

Prep Time: 10 minutes Cook Time: 1 hour 5 minutes Total Time: 1 hour 15 minutes

Easy vegan twice baked sweet potatoes made using black beans, salsa, dairy-free cheese, and pre-made Mexican spice blend. These are just like my mom used to make them for my family when I was a kid. Only 6 ingredients, plus a few optional toppings.

Instructions

  • 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.

Notes [2]

I used So Delicious Cheddar Jack Dairy-Free Shreds, which are also soy-free. I much prefer these to Daiya brand. I’ve yet to try this, but I think you could also swap the cheese for a couple of tablespoons of nutritional yeast.

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!

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Caroline says

    Wow you’re taking my straight back to my childhood with these twice baked potatoes! My mom made them as well, with sweet potatoes, brown sugar, cinnamon, and pecans usually around Thanksgiving time. Your Mexican inspired version sounds delicious!

    1. I like the sound of those twice baked sweet potatoes your mom used to make. Sort of like individual sweet potato casseroles?!

  2. Ashley says

    Beautiful photography Amanda and Aaron! As a sweet potato fanatic I love everything about this meal.

  3. Jordan says

    This looks ridic. My mom never made twice baked potatoes for me, but I sure wish she did. Pinning to make soon!

    1. You’re in for a treat, Jordan! They make for great comfort food. 🙂

  4. Carly says

    Do you think yams would work and pinto beans? I have all of the other ingredients.

    1. I do think that yams and pinto beans would work!

  5. Jen says

    Just beautiful! love, love this! <3

  6. Mary says

    This looks so ridiculously delicious. I’m obsessed with roasted sweet potatoes right now so will have to give your twice baked recipes a try!

    1. We share the same obsession, Mary. 😉 I usually roast mint too, but this twice baked version is a fun way to mix things up. Let me know what you think if you give them a try!

  7. Bethany says

    These potatoes look super good!!

  8. H Missy says

    Do you think it would work if I left out the salsa? Or does it add liquid that you need? The beans and potato sound so yummy.

    1. The salsa does add some liquid and also quite a bit of flavor. You may be able to replace it with a little extra sour cream.

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