Vegan Maple Tahini Twice Baked Sweet Potatoes with Crispy Chickpeas

These vegan twice baked sweet potatoes are crisp on the outside, creamy on the inside and packed with delicious Asian flavors. They’re baked on a sheet pan until tender and caramelized, then mixed with a creamy maple tahini sauce and topped with chickpeas before returning to the oven to crisp up. They’re super simple, easy to make and they’re also vegan!

What to Serve with Twice Baked Sweet Potatoes

While they’re pretty good on their own, I like to serve these vegan twice baked sweet potatoes with fresh lime, fresh chopped cilantro and avocado. Some sort of asian slaw, with shredded cabbage and carrots would go well too. If you want, you can save some of the tahini maple sauce or double the recipe to use as a salad dressing.

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