Twice-Baked Sweet Potatoes

Tia Mowry

Sweet potatoes are awesome on their own. But if you’re like me, you like to make good things even better. Ever mixed cream cheese and coconut cream into a sweet potato and baked it twice? Well, you will now. You’re welcome! *GLUTEN-FREE IF OATS ARE MARKED “GLUTEN-FREE.”


  • 2 sweet potatoes (12 ounces each, scrubbed clean)
  • 1⁄4 cup unsweetened coconut cream
  • 2 tablespoons non dairy cream cheese
  • 2 teaspoons chopped fresh chives
  • 1/2 teaspoon sea salt
  • pinches grated nutmeg (generous)
  • 1/4 cup walnuts
  • 1/4 cup old-fashioned oats (not quick cooking)
  • 1 tablespoon pure maple syrup


  1. Preheat the oven to 400 ° F.
  2. Use a sharp paring knife to make a few splashes all over the sweet potatoes. Place them in an 8 x 8 x 2-inch pan. Bake until very tender when pierced with a fork, 45 to 50 minutes. Remove from the oven, and let cool slightly.
  3. Slice the potatoes in half. Use a spoon to scoop the flesh out, making sure to leave a 1⁄4-inch border inside the potato skins so that they hold their shape. Place the skins back into the baking pan.
  4. In a medium bowl, combine the sweet potato filling, coconut cream, cream cheese, 1 teaspoon of the chives, salt, and nutmeg. Use a hand or stand mixer to beat the potatoes until they are well mixed and fluffy. Spoon the filling back into the skins.
  5. To make the topping, add the walnuts and oats to a mini food chopper or food processor. Pulse a few times until coarsely chopped. Stir in the maple syrup. Sprinkle the topping evenly over the filled potato skins.
  6. Bake until the filling puffs up and the topping is golden, 25 to 30 minutes. Garnish with the remaining chives before serving.
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