Indulge in the comforting classic of Twice-Baked Sweet Potatoes! This recipe features sweet potatoes baked to perfection, mixed with creamy, savory fillings and baked again until golden. Ideal for cozy dinners or holiday gatherings, these twice-baked delights offer a deliciously rich and satisfying taste.

Serves 4.

Ingredients:
4 large roasted sweet potatoes, cut in half lengthwise

Sauce Ingredients:
¾ cup cooked white beans
½ cup cooked cauliflower
1 cup unsweetened, unflavored plant milk
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder

Filling Ingredients:
1 cup cooked black beans
1 cup cooked corn
2 cups chopped kale

1. Preheat oven to 350°F.
2. In a high-speed blender, combine all the sauce ingredients and pulse until smooth.
3. Scoop out the inner part of the roasted sweet potatoes and add it into a large bowl. Add the black beans, corn, and chopped kale, then pour the sauce over it all and stir to combine.
4. Spoon the mixture into the sweet potato boats.
5. Bake for 20 minutes.