Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Twice Baked Sweet Potatoes! If you love the taste of sweet potato casserole, then you are going to love these individual baked sweet potatoes. Perfect for the holiday table, but easy enough to be served for weeknight dinner.
We eat a lot of sweet potatoes in our house, but usually just cubed and roasted. While I love these DIY crispy fries, I wanted to make something special for our holiday table. BL loves his grandmother’s sweet potato casserole, with whipped sweet potatoes on the bottom and a crispy pecan layer on top. So, we’re making sweet potato casserole in twice baked form!
These are gorgeous to serve on a platter, and the individual boats ensure that everyone gets enough of the melty filling and crispy, nutty topping.
I’m partnering with Save A Lot to bring you this recipe today. Getting everything you need to create your holiday menu doesn’t have to be stressful or expensive. As someone who spends a lot of money on groceries, especially this time of year, I appreciate that Save A Lot has everything I need for holiday meals without having to spend an arm and a leg.
I firmly believe that healthy eating shouldn’t be a privilege and I love that Save A Lot believes everyone should have access to fresh, high quality food options. Over the last year, Save a Lot invested significantly into its private label brands, to make sure the quality and taste of private label products is as good as leading national brands. As I used several of them to make this recipe, I can attest that they taste just as great as the products you may normal use, at a fraction of the cost.
While I usually use all-purpose or wheat flour in most of my recipes, I’m using a DIY oat flour in this recipe so the granola topping stays nice and crisp, without becoming too tough. No need to purchase specialty flours- you can make your own oat flour in a blender or food processor!
To do so, place the oats in the base of a food processor or blender and puree until a fine flour forms. Depending on the strength of your blender, this may take a few minutes. From there, add in pecans, oats, cinnamon and nutmeg. Pulse together a few times until the mixture comes together. That’s it! I’m calling for Save A Lot’s private Marcum brand for the dried spices in this recipe.
Crumble in Cobun Farms unsalted butter and mix until the granola looks like wet sand. You can see from the photos in this post on how it should be; easy to pinch together in your hands.
To make the creamy sweet potato filling, scoop out the tender sweet potato flesh and add to a bowl along with Coburn Farms milk, maple syrup and more Marcum ground cinnamon. If you don’t want to dirty another dish, then you can make the filling in the same blender or food processor that you made the granola in!
Gently put the filling back in the sweet potato skins, taking care to just fill and not rip the skin. Then press the prepared granola topping on and bake until crispy!
I know you are going to love these twice baked sweet potatoes as much as my family did; let me know what you think in the comments below! You can locate your closest Save A Lot store by using the store locator here.Print
Twice Baked Sweet Potatoes! This vegetarian and gluten-free twice baked sweet potato recipe is perfect for the holidays! Stuffed sweet potatoes with an oat pecan crumble.
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