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Dairy-Free & Vegan Cheesy Twice Stuffed Sweet Potatoes

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Here's an easy recipe that's perfect for the Superbowl or any upcoming gathering- it's sure to please your guests and no one will know they're gluten-free and dairy-free!

Cheesy Twice Stuffed Sweet Potatoes

Gluten-Free, Dairy-Free & Vegan

Serves 8


  • 5 large sweet potatoes
  • 2 ounces Go Veggie! Vegan Mexican Cheese Shreds
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 4 fresh chives, finely chopped
  • 1/4 cup almonds, finely chopped
  • 1/4 cup gluten-free crackers, crushed
  • 1 ripe avocado, peeled and pitted


  1. Preheat oven to 375 degrees F.
  2. Prick sweet potatoes with a fork. Wrap each sweet potato with foil and place on a baking sheet. Bake until tender, approximately 1 hour.
  3. Remove from oven; set aside for 20 minutes to cool. Halve sweet potatoes lengthwise. Scoop out all but 1/3-inch flesh from inside skins. Place sweet potato flesh in a food processor with remaining ingredients. Process until smooth, approximately 3 minutes.
  4. Transfer sweet potato avocado mixture into each empty skin. Place in a single row on a baking sheet lined with tin foil.
  5. Bake until golden brown, approximately 10 minutes.


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