These creamy sweet potatoes are baked twice and filled with a savory mix of tender spinach, dairy-free yogurt, nutritional yeast, and fresh herbs. Then they’re topped with crisp microgreens for a bright, fresh finish. Comforting, colorful, and packed with wholesome ingredients, this nourishing meal is perfect for lunch or a cozy dinner.

Best of all, twice baked sweet potatoes feel indulgent without any dairy. In fact, the filling gets its rich, cheesy flavor from nutritional yeast, while lemon and herbs keep every bite light and fresh.

Prep & Nutrition Info

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Diet: Plant-Based, Gluten-Free, Dairy-Free

Ingredients

For the Sweet Potatoes
Sweet potatoes: 4 medium
Extra virgin olive oil: 1 tbsp
Sea salt: ½ tsp
Black pepper: freshly cracked, to taste

For the Filling
Baby spinach: 2 cups, finely chopped
Unsweetened plant-based yogurt: ¼ cup
Nutritional yeast: 2 tbsp
Fresh chives: 2 tbsp, finely chopped
Fresh parsley: 1 tbsp, chopped
Garlic: 1 clove, finely grated
Extra virgin olive oil: 1 tbsp
Lemon juice: from ½ lemon

Optional Garnish
Fresh microgreens
Pumpkin seeds
Extra chives
Parsley sprigs
Cracked black pepper

Instructions

1. First, preheat the oven to 400°F (200°C).
2. Next, pierce the sweet potatoes several times with a fork and rub them lightly with olive oil.
3. Place them on a baking tray and roast for 50–60 minutes until completely tender.
4. After that, let the potatoes cool slightly. Slice each one lengthwise and carefully scoop most of the flesh into a large bowl, leaving a thin border around the skins.
5. Then add the spinach, plant-based yogurt, nutritional yeast, chives, parsley, garlic, olive oil, lemon juice, sea salt, and black pepper to the sweet potato flesh.
6. Mash gently until creamy but still slightly textured.
7. Now spoon the filling back into the potato skins, mounding it slightly.
8. Return them to the oven and bake for another 15–20 minutes until lightly golden around the edges.
9. Finally, remove from the oven and garnish with fresh microgreens, pumpkin seeds, extra herbs, and cracked black pepper before serving.

Why This Recipe Works

To begin with, sweet potatoes are naturally rich in fiber, beta-carotene, and slow-digesting carbohydrates, so they’re deeply satisfying and nourishing. In addition, the creamy filling is brightened with lemon and fresh herbs. Meanwhile, nutritional yeast adds savory depth without any dairy. On top of that, fresh microgreens bring a crisp finish along with extra vitamins and phytonutrients.

Storage Tips

For leftovers, store the stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, reheat them in a 350°F (175°C) oven until warmed through. However, wait to add the microgreens until just before serving so they keep their fresh texture.