Vegan Twice-Baked Sweet Potatoes with Pineapple and Coconut

These sweet and creamy Vegan Twice-Baked Sweet Potatoes with Pineapple and Coconut make for a fun weekend breakfast or brunch. They’re packed with color, textures, and an irresistible cinnamon-ginger flavor.

Baked sweet potato on a white plate on a wooden table.

What’s not to like about sweet potatoes? They’re comforting, delicious, and super versatile too.

You can enjoy them as snackable roasted sweet potato rounds, mini hand pies, or load them up with any of these 10 tasty topping ideas to turn them into a meal.

Lately, we’ve been making these vegan twice-baked sweet potatoes with pineapple and coconut. They’re perfect for lazy weekend mornings.

The lovely combination of squash-like sweet potatoes with warm spices, crunchy pecans, raisins, tangy-sweet pineapple, and creamy coconut butter tastes even more delightful than it looks.

Baked sweet potato on a white plate on a wooden table.

Vegan Twice-Baked Sweet Potatoes with Pineapple and Coconut

Yield: 4 Sweet Potato Halves
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Baked sweet potatoes stuffed with cinnamon, pecans, pineapple, and creamy coconut butter. They're a delicious vegan treat that's perfect for breakfast or brunch.

Ingredients

For The Baked Sweet Potatoes

  • 2 medium Sweet Potatoes, about 7 to 9 ounces, washed and dried
  • 1 teaspoon Oil (we used coconut oil)

For The Filling

  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Orange Zest
  • 1/4 teaspoon Fresh Ginger Root, peeled, finely grated
  • Pinch Fine Sea Salt
  • 1/4 cup Chopped Pecans, divided
  • 1 tablespoon Raisins, chopped, divided

Toppings:

  • 1 cup Pineapple Chunks, (if using canned, drain before measuring)
  • 2 tablespoons Coconut Butter, (in a creamy and stirrable state)
  • 3 tablespoons Unsweetened Flaked Coconut, toasted (*see note)

Instructions

  1. Preheat oven to 400°F. If using a toaster oven, select the BAKE setting and adjust the cooking rack to the bottom placement.
  2. Slice sweet potatoes in half lengthwise. Place on a baking sheet, drizzle with oil and using clean hands rub the oil onto the potatoes and the pan. Flip sweet potatoes over so the sliced sides are facing the pan.
  3. Bake until fork-tender, about 25 to 30 minutes. Once ready, remove from oven and cool 5 to 10 minutes.
  4. Use a spoon to scrape out most of the sweet potato flesh leaving at least a 1/4 inch layer intact.
  5. Mash the sweet potatoes with a fork until almost smooth. Stir in the cinnamon, orange zest, ginger, and salt. Add half of the pecans and raisins.
  6. Spoon the filling into the empty sweet potato shells and place on a baking sheet. Bake until warmed through, about 10 minutes.
  7. Top sweet potatoes with pineapple, toasted coconut, pecans, and raisins. Drizzle with coconut butter and dig in!

Notes

For a creamier filling that's also higher in protein, stir in 2-3 tablespoons of non-dairy yogurt, coconut cream, or coconut milk when mashing the sweet potato flesh.

Step-By-Step Instructions for How to Toast Coconut in Your Toaster Oven

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 2 Serving Size: 2 twice-baked sweet potato halves
Amount Per Serving: Calories: 438Total Fat: 18.3gSaturated Fat: 14.8gCholesterol: 0mgSodium: 8mgCarbohydrates: 66.3gFiber: 8.6gSugar: 12.2gProtein: 4.3g

Steps and Tips

Quick baked sweet potato halves on a baking sheet.

We used to make this recipe using traditionally baked sweet potatoes but that can take almost an hour.

These days I like to start with a batch of quick baked sweet potatoes. By slicing the potatoes in half they cook faster, in about 25 to 30 minutes.

Once the sweet potatoes are ready let them cool for a few minutes. Then scoop out the flesh and mash with cinnamon, ginger, orange zest, pecans, and raisins.

Fork scooping into a twice-baked sweet potato.

When it comes to mashing I’m a little lazy and just use a fork but if you want things ultra-creamy bust out your hand mixer.

Next, stuff the sweet potato shells with the spiced mash and pop them back in the oven for a few minutes to get everything warm.

Once they’re warmed up, top those tasty sweet tubers with juicy fresh or canned pineapple chunks, toasted coconut and a few more pecans and raisins.

Then finish them off with a generous drizzle of rich and creamy coconut butter. 

Now, grab the nearest fork and dig into these super filling, over the top fun Twice-Baked Sweet Potatoes!

Wooden table with a baked sweet half on a plate next to a cup of coffee.

What’s Coconut Butter?

Coconut butter also called Coconut Manna is the flesh of the coconut that’s been ground into a smooth paste. It’s not very sweet but has a super strong coconut flavor.

It tastes great spread on toast and muffins or drizzled over a batch of Instant Pot Mini Oatmeal For Two.

Coconut butter can be found at most “health food” stores or you can order it from Amazon. Our favorite is the Nutiva brand.

You can also try making coconut butter at home using shredded unsweetened coconut. Full disclosure: we’ve never made our own since it seems a little hit and miss depending on the appliance used.

10 Comments

  1. Absolutely delicious. I just kept it simple with coconut manna, orange zest, maple syrup, sea salt & cinnamon but it just really hit the spot for a sweet and filling breakfast/snack/dessert while I’m on the elimination phase of AIP.

  2. Hi!

    Really excited to find your website. Just got a toaster oven because our 3 year old oven has malfunctioned twice in the past two years and we’re hitting walls with the customer service both from the store we purchased it from and the manufacturer!

    Anyway, just concerned that your nutrition information for this vegan recipe lists 30.5 mg of cholesterol. None of the ingredients you list contain cholesterol as is true with any vegan recipe. One of the many awesome things about veganism is no cholesterol ever! Just wondering if I’m missing something or if this is perhaps a mistake?

    Thanks for all the great info. on your site!

    1. Hi Jenni!

      What a bummer about your oven. While I’m sorry you’re getting such a run-around (grrr, that is so frustrating) I’m super excited for you and your new toaster oven!

      Great catch on the cholesterol, you’re absolutely right there’s not any in this recipe. Nutritional calculators are sometimes glitchy with specialty ingredients – I’m thinking it calculated for traditional butter instead of the coconut butter. I’ve run the ingredients through a new program and updated the nutrition. Thanks so much for leaving a comment, I really appreciate it 🙂

      Hope you’re enjoying your new little oven, if you need any help let us know.

      Happy Cooking!
      Brie

  3. fantastic flavors! i certainly have never had a twice-baked potato quite like this, and now that i think about it, i don’t think i’ve had a twice-baked sweet potato at all! great idea!

    1. Thanks Grace! I really think you’ll like twice baked sweet potatoes, they’re like creamy sweet potato casseroles baked in edible bowls 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *