Vegan Twice-Baked Yams 🌱 The simple yam (or sweet potato) just doubled its deliciousness! Wait until you take a bite of one of these hot from the oven. They're easy to make, yummy yammy goodness!
This recipe for vegan twice-baked yams or sweet potatoes is so delish! Subtly sweet and savory, with a soft fluffy texture on the inside and a crispy crust on top. It's one of my absolute favorite ways to enjoy the goodness of these wonderful root vegetables.
When I was a kid, we would have yams one time a year, on Thanksgiving. My mom would always prepare them the same way - covered in loads of butter, brown sugar, and marshmallows. Her 'candied yams' were just that - super sweet. More like a dessert than a side dish, it's no wonder we ate them only once every twelve months.
My husband decided he wanted to create an updated less sweet/more savory all-vegan recipe that would celebrate the goodness of the yams. And this is what he made. They taste even better than they look!
🥕See the printable recipe card below for quantities and complete instructions.
- Whole sweet potatoes or yams - thoroughly washed, don't peel
- Vegan cream cheese
- Vegan butter - we love Miyoko's vegan butter
- Brown sugar - you can substitute with maple syrup if you prefer
- Salt - coarse preferred
- Black pepper - freshly ground preferred
- Nutmeg - freshly ground is preferred
- Breadcrumbs - we use Panko plain breadcrumbs
- Vegan cheese - slices cut into strips (optional)
- Parsley (optional)
- Sliced green onion (optional)
Just a few cooking tools are all you need to prepare this recipe:
- Baking sheet
- Medium mixing bowl
- Measuring spoons
- Measuring cup
- Cutting board
- Kitchen knife
- Parchment paper or foil
- Spice grinder or zester for grating nutmeg (optional)
This delicious vegan twice baked yams recipe makes a perfectly satisfying simple main or side dish. I love serving them not just at Thanksgiving, but all year-round. Subtly sweet with a hint of spice - they pair beautifully with everything from braised tofu to veggie burgers. Not only are they a healthier alternative to traditional candied yams, they'll look amazing on your table!
With a soft fluffy texture on the inside and a crispy crust on top, they're just so yummy-yammy good!
There's a lot of confusion about the difference between yams and sweet potatoes. I always assumed that yams were those large, dark reddish-colored tubers with deep orange flesh. Sweet potatoes were smaller and more yellow in hue. Even the signage in grocery store produce aisles often label the large, dark tubers as 'yams'. In fact, they're actually sweet potatoes.
I did a bit of research and found this interesting article where I learned that 'true' yams originated from Africa and Asia. Turns out, they're uniquely different from what most of us think of as yams. True yams are far from the root vegetable we enjoyed at Thanksgiving. Nevertheless, I grew up calling these things yams and, darn it, will continue calling them yams. I yam what I yam!
Yes they are! All potatoes are nutrient-dense and healthy for you. But sweet potatoes—the orange, yellow and purple varieties of the root vegetable—are lower in calories and carbohydrates than the average spud. They’re also higher in vitamin A, an antioxidant that boosts immunity and helps you maintain healthy skin and vision. One sweet potato provides far more than 100% of your recommended daily allotment of vitamin A, according to the USDA.
Sweet potatoes are also rich in vitamin C and vitamin B6, which is important for brain and nervous system health. They’re also a good source of potassium and magnesium, which help improve heart health by helping to regulate blood pressure.
Even better, one sweet potato has about four grams of plant-based fiber, which helps you maintain a healthy weight and lowers risk of chronic diseases such as type
If you enjoyed this recipe for vegan twice-baked yams (or sweet potatoes), you'll love my Simple Maple Cranberry Yams. They're the perfect fall side dish for Thanksgiving, Christmas, or any day!
Need ideas for other dishes to serve with these yummy yams? Here you go!
- Garden Squash Casserole
- Orange Tofu Veggie Skillet
- Roasted Root Veggies
- Savory Herbed Tofu
- Congressional Bean Soup
very vegan 🌱 very good
Twice-Baked Yams or Sweet Potatoes
- 1 baking sheet
- 1 Medium mixing bowl
- Parchment paper or foil
- small grater or zester (for grating nutmeg) - optional
- 4 whole sweet potatoes or yams (thoroughly washed, don't peel)
- 4 oz vegan cream cheese
- 2 tablespoon vegan butter we love Miyoko's vegan butter
- 2 tablespoon brown sugar May substitute with maple syrup.
- 1 tablespoon + 1 tsp coarse salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg plus a pinch on the side
- ⅛ teaspoon ginger
- ½ C breadcrumbs we use Panko plain breadcrumbs
- 4 slices vegan cheese, cut into strips (optional)
- ½ C chopped parsley (optional)
- ⅓ C finely sliced green onion (optional)
- Preheat oven to 375º
- Pierce yams all over with a fork. Using 1 tablespoon of sea salt, thoroughly rub into skins of yams. Place whole yams onto a parchment lined baking sheet.
- Place in oven and bake at 375º for 50 - 60 minutes, or until a sharp knife easily cuts into yams.
- Remove from oven and allow to cool enough to handle. When yams are cool, cut in half, lengthwise.
- Scoop out each half into a large bowl, making sure to keep the outer peel/shell intact.
- Mash the cooked yams thoroughly, until smooth, then add cream cheese, butter, sugar, 1 teaspoon salt, pepper, cinnamon, ⅛ teaspoon nutmeg, and ginger. Mix completely.
- Spoon filling into each yam skin. Place filled skins back onto parchment lined pan.
- Sprinkle with Panko breadcrumbs.
- Layer with cheese strips (like lattice).
- Place in oven at 375º for 10 - 12 minutes, until yams are just beginning to brown.
- Remove from oven, sprinkle with green onions and parsley. Bake for 3 - 5 additional minutes.
- Prior to serving, sprinkle with remaining nutmeg. Enjoy!
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
This recipe sounded so interesting, I decided I had to give it try. So glad I did! The flavors and texture are really lovely with just enough sweet and spice, but not too much. The toasty breadcrumbs on top created such a nice crunch. The sweet potatoes definitely shine through. I look forward to making these again and plan to add this recipe to my Thanksgiving menu. Thanks!
Connie Edwards McGaughy
Hi Gale! I'm so glad you enjoyed these yummy yams! We'll be serving them at Thanksgiving too! Sure thankful for your kind comments!🥕