Meet my new favourite way to enjoy sweet potatoes! This recipe for vegan twice baked sweet potatoes in the oven combines tahini, lime, maple syrup, ground spices, and olive oil for a fluffy “whipped” interior that’s bright, tangy, sweet, and a bit spicy. Roasted on a sheet pan , this simple vegetable side dish emerges from the oven golden brown, extra flavourful, and incredibly cute in natural individual serving size portions. Serve these warm straight from the oven as part of your holiday spread or any night of the week. Ready in 1 ½ hours (mostly hands-off) with minimal chopping.
These individual sweet potato sides look adorable on the plate! This recipe for vegan twice baked sweet potatoes balances savoury and sweet flavours and is a sharp departure from the typical butter, cheese, and brown sugar-y versions you see popping up during the holidays (I don’t object to them at all; I just like variety!). The flavour in these is vibrant and they’re fun to make.
I first roast the whole sweet potatoes, skin on, for about an hour. Once they’re tender, I carefully cut them in half. From here, I scoop out the insides, leaving a nice little perimeter to hold the shape of the “boat.” Once I’ve scooped them out, I use my food processor to “whip” the sweet potato with tahini and olive oil. Maple syrup, miso, ground cumin, chili, onion powder, lime zest, and lime juice go in for major flavour. A touch of water goes in to help loosen the mixture up a bit.
Spoon this mixture back into your sweet potato shells. Then, drizzle with olive oil, and bake for another 20 minutes or so. I like to broil mine at the end to get nicely browned tops. These would be so cute as part of a vegan holiday recipe spread! For a more traditional holiday sweet potato side, I recommend checking out my Sweet Potato Casserole with Apples & Crunchy Rosemary Walnuts.
More vegan veggie sides:
- Roasted Brussels Sprouts with Smoky Almond Bits
- Creamy Mustard Slaw
- Sautéed Cauliflower with Green Beans, Tahini & Almonds
- Olive Oil Mashed Potatoes with Roasted Garlic
- Cider Glazed Celery Root with Walnuts
Vegan Twice Baked Sweet Potatoes with Chili & Lime
- 3 small sweet potatoes, scrubbed (they should weigh around 200 grams each)
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ teaspoon ground chilies OR red pepper flakes, or to taste
- 2 tablespoons tahini
- 1 tablespoon olive oil, plus extra
- ½ teaspoon lime zest
- 1 teaspoon lime juice
- 1 tablespoon maple syrup
- 2 teaspoons light miso
- sea salt and ground black pepper, to taste
- water, as needed
- chopped toasted pumpkin seeds
- extra drizzles of maple syrup
- extra lime zest
- I go for smaller sweet potatoes here! Each one should weigh around 200 grams
- I like to use my food processor to “whip” the filling. You can simply mash it with a fork or masher if you prefer. The texture won’t be as smooth and fine, but it will still taste delicious.
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Prick holes all over the sweet potatoes with a fork. Place the sweet potatoes on a baking sheet and bake until tender, about 1 hour.
- Once the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise.
- Using a teaspoon measure or other small spoon, scoop out some of the cooked sweet potato flesh, leaving a good half inch border next to the peel. Place the scooped flesh in the bowl of a food processor. Once you’ve scooped all the sweet potato halves out, place them back on the foil-lined baking sheet.
- To the food processor, add the cumin, onion powder, ground chilies, tahini, olive oil, lime zest, lime juice, maple syrup, miso, salt, pepper, and start with 1 tablespoon of water. Run the food processor until you get a smooth, “whipped” consistency and everything is completely mixed, adding more water by the tablespoon as necessary.
- Spoon this mixture into the sweet potato halves, swooping the tops with the back of your spoon. Drizzle the tops with olive oil.
- Bake the filled sweet potato halves for 20-25 minutes, or until the filling has set and browned on top. Broil the tops for a minute. Serve hot with chopped pumpkin seeds, extra drizzles of maple syrup, and lime zest.