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Vegan Twice Baked Sweet Potatoes with Chili & Lime

4.84 from 6 reader reviews
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6
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Ingredients

Sweet Potatoes

  • 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

Garnish

  • chopped toasted pumpkin seeds
  • extra drizzles of maple syrup
  • extra lime zest

Instructions

  • 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.

Equipment

Recipe Notes

  • 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.
Vegan twice baked sweet potatoes are flavourful with chili, lime, spices, tahini, and maple syrup. Crunchy pumpkin seeds top off this adorable and satisfying veggie side.