Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon coarse sea salt
- 4 ounces vegan cream cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon cinnamon
- ½ cup panko bread crumbs
- 4 slices vegan Cheddar cheese
Why This Dish Is A Crowd Favorite
Better Cooking Tips
- Scoop out the flesh gently to keep the skins intact for stuffing.
- Add a pinch of cinnamon or smoked paprika to boost flavor without extra calories.
Step 1
Gently heat your oven to 375°F (190°C). Give the sweet potatoes a good poke all over with a fork, then rub them with a tablespoon of sea salt, making sure to coat the skins well. Pop them on a baking sheet lined with parchment paper and bake until they’re tender enough for a knife to slide in easily—this usually takes about 50 to 60 minutes. Once done, let them cool for about 10 minutes so they’re easier to handle.
Step 2
Keep the oven on, then slice each potato in half lengthwise. Carefully scoop out the soft flesh into a big bowl, trying not to break the skins since you’ll be filling them again. Mash the sweet potato until it’s smooth, then stir in the cream cheese, butter, brown sugar, salt, pepper, cinnamon, nutmeg, and ginger until everything is well combined.
Step 3
Spoon the creamy mixture back into the potato skins and arrange them on the baking sheet. Sprinkle some panko breadcrumbs over the tops, then cut the vegan cheddar into strips and lay them across the potatoes in a simple lattice pattern. Bake for about 10 to 12 minutes until the tops start to brown.
Step 4
Once they look golden, pull the potatoes out and sprinkle them with chopped parsley and green onions. Slide them back in the oven for another 3 to 5 minutes to let the flavors meld. Just before serving, add a light dusting of nutmeg for a cozy finishing touch.
