Friends, I may or may not have (low key) discovered the best way to eat sweet potatoes.
- Mash a little
- Top with dairy-free butter, cinnamon, and delicious things
- Bake again
Yes, dreams do come true in the form of this sweet potato casserole remake.
Fair warning, if you make these for your friends, your friends will tell their friends about how great of a cook you are, and you will inevitably make more friends because of these potatoes. These are the potential consequences, should you choose to proceed.
If yes, let us show you how it’s done!
Here’s the deal. This idea flew into my brain while driving.
I was thinking — per the usual — about food and thinking about how I love this Butternut Sweet Potato Pecan Casserole but how it admittedly takes too much effort for me on most days.
I wondered how I could remake that into a simple, minimal-effort dish without compromising on flavor. And BOOM, that’s when the idea came: Twice Baked Sweet Potatoes with all the fixin’s and good stuff made right on the baking sheet.
Spoiler alert: These are the type of good that makes your eyes roll back when you eat them. Like “don’t talk to me while I’m eating these potatoes” good. Not to mention, they require just 1 pan and 7 ingredients you probably have on hand right now!
It’s just as easy as it sounds.
Cut sweet potatoes or yams (we prefer organic garnet yams for best flavor and texture!) in half, lightly oil, and place cut-sides down on a baking sheet. Use a fork to poke holes in the skins. Bake for about 30 minutes or until tender to the touch.
Then comes the good stuff: the FIXINGS.
- A little dairy-free butter for buttery flavor and ultra-tender potatoes
- A generous dash of cinnamon
- A spoonful of coconut sugar (or brown sugar)
- Crushed raw pecans
- A drizzle of maple syrup
Then back in the oven to make your dreams come true.
We hope you LOVE these potatoes! They’re:
Tender with crisp edges
& Incredibly delicious
These would make the perfect side dish this Thanksgiving and beyond. Personally, my favorite way to enjoy these is with a generous dollop of almond butter for a hearty snack or indulgent breakfast the next day. Major swoon!
More Sweet Potato Recipes
- 2-Ingredient Sweet Potato Hash Browns
- Cajun-Spiced Sweet Potato Fries
- Sweet Potato Lentil Shepherd’s Pie
- Garlicky Sweet Potato Noodle Pasta
- Sweet Potato Lasagna
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Sweet Potato Casserole Boats
An EASY approach to sweet potato casserole made with 1 pan! Twice-baked, halved sweet potatoes cook FAST and are topped with cinnamon, coconut sugar, and pecans!
- 4 medium-large sweet potatoes or yams (skin on, organic when possible // we prefer garnet yams)
- 1 Tbsp oil (avocado or other neutral oil with high smoke point)
- 2 Tbsp dairy-free butter, divided (we prefer Miyokos // or sub organic dairy butter as needed)
- ~3/4 tsp ground cinnamon, divided
- 2-3 Tbsp coconut sugar, divided (or sub brown sugar, but it will no longer be refined sugar-free)
- 1 cup raw pecans, roughly chopped or broken by hand, divided
- 2-3 Tbsp maple syrup, divided
- 1 cup mini marshmallows (optional)
Preheat oven to 375 degrees F (190 C).
Slice sweet potatoes in half but leave the skin on. Rub both sides with oil and arrange cut-side down on a baking sheet lined with parchment paper (optional) for easier clean up.
Use a fork to poke holes in the back sides of the potatoes to let steam escape. Then bake for 25-35 minutes or until all potatoes have some give when you press the tops (time will vary depending on size of potatoes) — you want them very tender so they mash easily.
Once tender, remove from oven and let cool slightly (5 minutes). Then use a spatula to carefully flip over. Use a fork to lightly mash the insides of the sweet potatoes until they’re just slightly pressed down and the surface is flat (see photo/video).
Swipe the top of each potato with a little dairy-free (or dairy) butter. Then shake a light dusting of cinnamon on each potato, followed by ~1 tsp coconut sugar, 2 Tbsp pecans, and a drizzle of maple syrup (focusing the syrup on the pecans) over all the sweet potato halves.
NOTE: You could also add some mini marshmallows at this point if you're feeling sassy (but it will no longer be refined sugar-free).
Return to oven for 8-10 minutes or until toppings appear slightly browned and toasty (watch pecans carefully so they don't burn). They should smell amazing!
Remove from oven and serve immediately. These are amazing on their own, but would also pair well with almond (or other nut) butter, additional butter or maple syrup, or coconut whipped cream.
Best when fresh. Store cooled leftovers covered in the fridge up to 2-3 days. Not freezer friendly once topped. Reheat in a 350 degree F (176 C) oven until hot.
NOTE: You could also prep these up to the point of adding the toppings, then refrigerate the halved, partially cooked potatoes until ready to bake. Just bake longer — about 10-15 minutes — as they will be cold. Watch pecans to ensure they don’t burn.
*Nutrition information is a rough estimate calculated with the lesser amounts of coconut sugar and maple syrup.
Nutrition Per Serving (1 of 8 servings)
- Calories: 213
- Fat: 14g
- Saturated fat: 3.1g
- Polyunsaturated fat: 3.18g
- Monounsaturated fat: 6.76g
- Sodium: 53mg
- Potassium: 286mg
- Carbohydrates: 21.5g
- Fiber: 3.4g
- Sugar: 9.2g
- Protein: 2.3g
- Vitamin A: 9250IU
- Vitamin C: 2.5mg
- Calcium: 40mg
- Iron: 0.7mg