Twice Baked Pumpkin Spiced Sweet Potatoes

Twice Baked Pumpkin Spiced Sweet Potatoes

Cook Time: 1 HR 30 mins

Serves: 6

About this Recipe

Elevate your dining experience with our delectable Twice Baked Pumpkin Spiced Sweet Potatoes. A fusion of creamy sweet potatoes, savory hazelnuts, and the warm essence of pumpkin spice protein. This dish is a flavorful blend of wholesome ingredients, perfect as a main course or a side dish for a heartwarming meal.


  • 6 medium-size sweet potatoes - as oval as you can find
  • ½ cup dairy-free butter
  • ¼ cup Orgain Almond milk
  • 1 teaspoon salt
  • dash ground black pepper
  • 1 level scoop Orgain Pumpkin Spice Protein powder (or more if desired)
  • ¾ cup coarsely chopped toasted hazelnuts
  • 1 tbsp finely chopped fresh thyme
  • 3 tablespoons dairy-free butter - melted, for topping (Optional)


  1. Preheat the oven to 400°F and wash and dry the sweet potatoes. Pierce each potato with a knife twice to prevent them from exploding during baking.
  2. Place the sweet potatoes on a baking sheet or in a casserole dish and bake for 45 minutes or until they are soft when pinched.
  3. While the potatoes are cooking, mix the hazelnuts and thyme with the 3 tablespoons of melted dairy-free butter (if using). Set the mixture aside.
  4. Remove the baked sweet potatoes from the oven and let them cool for a bit. Reduce the oven temperature to 350°F.
  5. Cut off the top 1/3 of each sweet potato by slicing from end to end. Each person will get one sweet potato.
  6. Scoop out the center and the small amount from the tops of the sweet potatoes and place it in a large bowl. If the ends are unattractive, you can carefully cut them off. Repeat this process for all the sweet potatoes, reserving their shells.
  7. Mash the sweet potatoes with a potato masher, and add the ½ cup of dairy-free butter, almond milk, salt, pepper, and protein powder to taste. Mix well.
  8. Evenly divide the topping between the six sweet potatoes and sprinkle the hazelnut mixture to cover the tops completely. Place them back in the oven for approximately 20 minutes to heat through. Serve as a main dish with salad or side vegetables.

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