Twice Baked Sweet Potato | Easy

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still providing flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

bacon bits

🥗Healthier: turkey bacon bits

💰Cheaper: smoked paprika

Turkey bacon bits offer a lower-fat alternative.

Cut 2 sweet potatoes lengthwise in half.

Grease a baking pan and lay the sweet potato halves flat, face down.

Preheat the oven to 350°F (175°C) and bake the sweet potatoes for 40-45 minutes until tender, or use an air fryer at 350°F for 20 minutes.

While the sweet potatoes are baking, heat oil in a skillet.

Add chopped mushrooms, green onions, and red bell pepper to the skillet and sauté until tender, adding a small pinch of salt.

Once the sweet potatoes are done, scoop out the flesh into a bowl, leaving the skins intact.

Mash the sweet potato flesh slightly, leaving some chunks for texture.

Add the sautéed vegetable mixture to the mashed sweet potatoes.

Mix in 1/4 cup of softened vegan cream cheese, 1/2 tablespoon of chopped thyme, 1/2 teaspoon of ground sage, and two pinches of salt.

Fill the sweet potato skins with the mixture and place them back into the oven at 350°F for 15 minutes.

Serve warm, optionally garnished with thyme sprigs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens