The simple yam (or sweet potato) just doubled its deliciousness! Wait until you take a bite of these vegan twice-baked yams (or sweet potatoes!) They’re yummy, yammy, goodness!
Subtly sweet and savory, with a soft fluffy texture on the inside and a crispy crust on top. This recipe for vegan twice-baked yams or sweet potatoes is so delish! It’s one of my absolute favorite ways to enjoy the goodness of these wonderful root vegetables.
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Yum yams!! When I was a kid, we would have yams one time a year, at Thanksgiving. My mom would always prepare them the same way – covered in lots 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.
Yams or Sweet Potatoes?
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 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!
How to make twice baked yams or sweet potatoes
This delicious vegan twice baked yams or sweet potatoes recipe makes a perfectly satisfying simple main or side dish. Not at all sugary – only subtly sweet with a hint of spice – they pair beautifully with everything from braised tofu to veggie burgers. I love having these yams and a salad or a bowl of soup. With a soft fluffy texture on the inside and a crispy crust on top, they’re yummy, yammy, goodness.
Twice-Baked Yams or Sweet Potatoes
- 4 yams/sweet potatoes (thoroughly washed, don't peel)
- 4 oz vegan cream cheese
- 3 Tbsp vegan butter
- 3 Tbsp vegan brown sugar
- 1 Tbsp + 1 tsp coarse sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg + a pinch on the side
- 1/8 tsp ginger
- 1/2 C plain Panko bread crumbs
- 4 slices vegan cheese, cut into strips (optional – we use Chao by Field Roast)
- 1/2 C chopped parsley (optional)
- 1/3 C finely sliced green onion (optional)
- Preheat oven to 375º
- Pierce yams all over with a fork. Using 1 Tbsp 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 tsp salt, pepper, cinnamon, 1/8 tsp 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!