Description
Delicious and creamy twice-baked yams or sweet potatoes that combine the natural sweetness of yams with vegan cream cheese, spices, and a crunchy breadcrumb topping. This vegan-friendly recipe offers a comforting side dish perfect for holidays or weeknight dinners, featuring a rich, smooth filling inside tender baked yam skins, topped with melted vegan cheese and fresh herbs.
Ingredients
Main Ingredients
- 4 whole sweet potatoes or yams, thoroughly washed (do not peel)
- 4 oz vegan cream cheese
- 2 Tbsp vegan butter (e.g., Miyoko's vegan butter)
- 2 Tbsp brown sugar (or substitute with maple syrup)
- 1 Tbsp + 1 tsp coarse sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg, plus a pinch for garnish
- 1/8 tsp ground ginger
- 1/2 cup plain Panko breadcrumbs
Optional Toppings
- 4 slices vegan cheese, cut into strips
- 1/2 cup chopped fresh parsley
- 1/3 cup finely sliced green onion
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking the yams.
- Prepare Yams: Pierce each yam all over with a fork, then rub 1 tablespoon of coarse sea salt into their skins thoroughly. This seasons the exterior and helps flavor the skin.
- Bake Whole Yams: Place the yams on a baking sheet lined with parchment paper. Bake in the preheated oven for 50 to 60 minutes, or until a sharp knife easily pierces through the yams, indicating they're fully cooked.
- Cool and Halve: Remove the yams from the oven and allow them to cool enough to handle safely. Once cooled, cut each yam lengthwise in half.
- Scoop Out Flesh: Carefully scoop out the flesh from each yam half into a large bowl, making sure to keep the outer skins intact to be filled later.
- Mash and Season Filling: Thoroughly mash the scooped-out yam flesh until smooth. Add the vegan cream cheese, vegan butter, brown sugar, 1 teaspoon of salt, black pepper, cinnamon, nutmeg, and ginger. Mix until all ingredients are fully combined into a creamy filling.
- Fill Yam Skins: Spoon the prepared mashed filling evenly back into the yam skins placed on a parchment-lined baking sheet.
- Add Breadcrumbs: Sprinkle the Panko breadcrumbs over the filled yams to create a crunchy topping.
- Layer Vegan Cheese: Arrange the vegan cheese strips over the breadcrumbs in a lattice pattern, if using, to add extra flavor and a melty texture.
- Second Bake: Return the yams to the oven at 375ºF and bake for 10 to 12 minutes, or until the yams start turning golden brown on top.
- Add Fresh Herbs and Finish Baking: Remove yams from the oven and sprinkle with the chopped green onions and parsley. Bake again for an additional 3 to 5 minutes to warm the toppings.
- Final Touch and Serve: Before serving, sprinkle a pinch of ground nutmeg over each yam for a warm aromatic finish. Serve hot and enjoy your twice-baked yams!
Notes
- Use parchment paper to prevent sticking and ease cleanup.
- Substitute brown sugar with maple syrup for a different sweetener that's equally delicious.
- Keep the yam skins intact while scooping to hold the filling in place during the second bake.
- Optional vegan cheese adds extra richness but can be omitted for a dairy-free experience.
- If yams are large, you may need to adjust cooking times accordingly.
- This recipe is vegan and can be enjoyed by those following plant-based diets.
