These twice baked sweet potato boats are so creamy and a fun spin on the classic sweet potato casserole. Topped with the perfect spiced almond crumble that is vegan and gluten free. 

Orange sweet potatoes are one of those foods I always forget how much I like because of it’s sister, Japanese Sweet Potatoes that I absolutely LOVE. But then I remember how versatile orange sweet potatoes are in terms of cooking and baking with it, and the delicious sugary-juice that oozes out after baking them. I remember making this delicious creamy sweet potato smoothie bowl a while ago, and added the same ingredients in without the banana. It was delicious. Creamy, buttery and perfectly sweet. But it was missing something, something to give it texture so I browsed through my cupboards and found the left overs of some almond meal and pecans and started assembling a crumble with the essentials: spices, brown sugar & maple syrup… and this perfect nutty, crumbly topping was born.

Let me give you a run down of these Twice Baked Sweet Potato Boats, they are:

  • vegan, dairy free & gluten free
  • made with simple ingredients
  • SO creamy, delicious and scrumptious
  • a healthier version of the traditional sweet potato casserole
  • you can eat the crumble on its own cause its THAT addicting

If you make these delicious lil’ boats, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  • 2 small oven roasted sweet potatoes
  • 1 tbsp brown sugar
  • scrape of vanilla bean
  • 1 tsp pumpkin pie spice
  • 1.5 tbsp almond milk
  • 3 tbsp almond meal
  • 1/2 tbsp brown sugar
  • 2.5 tbsp maple syrup
  • 2 heaping tbsp raw pecans
  • 1/2 tsp pumpkin pie spice
  • optional: vegan marshmellows


  1. Pre-heat the oven to 350C
  2. Scrape out the flesh of the sweet potatoes and mix in the sugar, vanilla bean, pumpkin pie spice and almond milk
  3. divide the mixture back into the potato skins
  4. In another bowl, combine the almond meal, brown sugar, maple syrup, pecans and pumpkin pie spice and then crumble over top (optionally add some marshmellows)
  5. Place in oven for 10-15 minutes, until the crumble becomes golden brown and the marshmellows are lightly melted


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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