The BEST Thanksgiving Side Dish! These vegan and gluten free twice baked sweet potatoes are the perfect side dish for turkey day! They’re easy to make and absolutely delicious! We can’t get enough of these- I should have doubled the batch! You always need to make extras for thanksgiving so you have enough for leftovers 😉

What You Need For This Recipe:

Sweet Potatoes

Maple Syrup

Coconut Oil

Greek Yogurt (coconut yogurt for vegan)

Vanilla

Cinnamon

Nutmeg

Salt

Pecans

Ghee, butter, or vegan butter

Coconut Sugar

Almond Flour

Recipe Tips:

You can easily made this recipe vegan or paleo! For the vegan option, find vegan marshmallows. For the paleo recipe, leave off the marshmallows. Both are so easy and allow you align with whatever lifestyles you follow! And the best part- these taste so good no one in your life will even notice that it’s vegan or paleo 😉

Just be careful if you use marshmallows and keep an eye on them- they burn easily! Hope you enjoy these twice baked sweet potatoes! Stay safe and healthy this holiday season. And remember to always make enough for leftovers! Hope you enjoy this delicious Thanksgiving Recipe!

I’ve linked other amazing, healthy dishes that you could add to your Thanksgiving recipes Keep scrolling to see but a lot of them are vegan + all of the recipes are gluten free! all of the recipes will pair SO well with these sweet potatoes!

Other Healthy Recipes:

Maple Pecan Crusted Salmon

Bacon Wrapped Maple Brussel Sprouts

Sweet Potato Casserole (vegan, gluten free)

Vegan and Gluten Free Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes- gluten free, vegan, paleo thanksgiving side dish! A delicious healthy side dish for the holidays! #paleo #glutenfree #healthfood

Serves

6 sweet potato halves

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Ingredients

Sweet potatoes:
3 large sweet potatoes
3 tbsp maple syrup
2 tbsp melted coconut oil
1/4 cup Greek yogurt or coconut yogurt for vegan
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Sprinkle of salt
Pecan topping:
4 tbsp ghee, butter, or vegan butter
4 tbsp coconut sugar
1/3 cup chopped pecans
2 tbsp almond flour
1/4 tsp cinnamon
Sprinkle of salt

Method

1. 3 large sweet potatoes baked at 400F for 1 hour on a baking pan lined with parchment paper.
2. Remove and Cut in half
3. Remove the middle with a spoon (leave some on the sides + bottom) and add to a bowl
4. Add in the rest of the sweet potato ingredients and mix well until blended.
5. Then add back into the sweet potatoes
6. Then add pecan topping into a food processor and chop
7. Sprinkle on top of the sweet potatoes
8. Bake 400F for 10 mins
9. Bake 5 more mins with mini marshmallows on top!
10. You can prep the sweet potatoes the day before too

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