Creamy Thanksgiving stuffed sweet potatoes with a crunchy oat, maple and pecan topping. Vegan, vegetarian, Gluten Free

Stuffed Yams

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 1 hour 50 mins
  • Total Time: 2 hours 5 mins
  • Yield: 4 1x
  • Category: Sides
  • Cuisine: Kosher / Vegan


  • 4 large yams, thoroughly washed and scrubbed
  • 1/2 cup GO VEGGIE Plain Vegan Cream Cheese
  • 1 tbsp coconut oil, melted
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • For the topping:
  • 2/3 cup old fashioned oats
  • 1/4 cup raw pecans, chopped
  • 1 tbsp brown sugar
  • 1/4 tsp salt
  • 2 tbsp coconut oil, melted


  1. Preheat the oven to 400F. Carefully stab the yams with a knife a few times. Wrap each one in aluminum foil and place them on a baking sheet. Bake for an hour and a half or until tender. Reduce the oven temperature to 350F.
  2. Once the yams are baked, let them cool until they are safe enough to handle
  3. While the yams cool, prepare the topping. Combine oats, pecans, brown sugar and salt in a medium bowl. Add melted coconut oil and mix well, using a fork or your fingers
  4. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray. Spread the topping on a single layer and bake for 18 minutes, stirring occasional to prevent it from burning. Remove it for the oven and let it cool
  5. Slice the yams down the middle lengthwise. Using a spoon, carefully, scoop out as much flesh as you can, being careful not to poke a hole in the skin. Transfer it to a large bowl
  6. Add cream cheese, coconut oil, cinnamon and salt and whip, using an electric mixer, until smooth. Scoop it into each yam and sprinkle the topping on top of each one right before serving