Twice-baked potatoes are a satisfying side dish that give you a warm, cozy feeling inside but they’re usually made with regular potatoes. I think many foodies will agree: sweet potatoes are superior. In case you are unsure of the exact meaning, here’s a definition:

food·ie [foo-dee]
  -noun Slang.
  in the age old question of whether one eats to live or lives to eat, a foodie is the latter.
[Origin: FOOD + -IE, in part extracted from JUNKIE

Depending on what part of the world you are from you may call them sweet potatoes or yams, but what I’m talking about here are the potatoes with the brown/red skin and are bright orange inside. Well these potatoes turned out ultra creamy, sweet and savory, and this recipe is gluten-free and vegan if you use a tofu cream cheese. What do you prefer: regular or sweet potatoes?


2 sweet potatoes
2 Tbsp creamy natural peanut butter w/ salt
1/4 cup cream cheese or cottage cheese
2 Tbsp milk or almond milk
1 tsp cinnamon
1 tsp maple syrup, to taste
1/4 cup currants or raisins (optional)
8 large marshmallows (optional)

1. Wash the sweet potatoes, pat dry and bake at 400 degrees for 1 hour or until tender all the way through. I like to stick the stem of an all-metal spoon in the middle of the potatoes while they bake to help distribute the heat to the center.

2. Mix the remaining ingredients (except marshmallows, if using) in a medium bowl. Remove the potatoes once they are done and either cut completely in half or slit just enough to reach the insides while keeping the halves connected. Scoop out the insides and add to the bowl, trying to remove as much as possible while still preserving the skin. Stir everything until well mixed and make sure to scrape the bottom. Add more milk, as needed, to achieve desired consistency.

3. Scoop the contents back into the skins. If using marshmallows, cut them in half and place on top of the sweet potatoes now. Place the potatoes back in the oven for 5 minutes. If using marshmallows, switch the oven onto broil until the marshmallows are brown on top. Remove from the oven and serve!

Additional Info:

Other than the main baking time for the sweet potatoes, this is a very fast and simple dish to make. Add a touch of nutmeg or cloves for an extra kick, just be sure not to skimp on the cinnamon.

Filed in Gluten Free, Peanut Butter, Side Dish, Vegetarian

50 Responses / Leave a comment »

  1. anudivya says:

    Who would have thought? Sweet potatoes and peanut butter! I am with you on the nutmeg part.

    • Myrna Sumner says:

      George Washington Carver thought about this when he announced to the members of the House of the US Representatives in Washington D.C. in 1921.He discovered 300 uses of peanut butter and 118 uses of sweet potato. This is the reason why I am looking for this recipe.

      • Nick says:

        Hey Myrna, one of the recipes he announced was similar to this one?

        • Myrna Sumner says:

          Hi Nick,
          tks for your reply. I just want to correct my comment, instead of potato it should be 300 uses of peanut. George W. Carver was
          an inventor & scientist and he was famous for his invention of
          peanut butter.

          • Nick says:

            Haha yes, I was going to correct you but you really seemed to know what you were talking about. 118 uses for sweet potato though? I was unaware of that. So of those numerous uses for peanut butter and sweet potato, one of them was to bake them together such as this recipe?

  2. eatingbender says:

    What an incredible concept! I definitely agree that sweet potatoes are superior – but when combined with peanut butter, they are the ultimate! I will definitely be making this soon :o)

    And congrats on the Peanut Butter Boy module!

  3. Snooky doodle says:

    Nice recipe. I ve never eaten sweet potatoes so I can say nothing :( they re not very popular here. But I can always try them with regular potatoes right ? :-)

  4. Marianne says:

    Those look insanely good. Can’t go wrong with sweet potato or peanut butter!

    As for what potato I like better – I don’t think I have a clear favourite, both have their place. I don’t discriminate with my potatoes.

  5. mom says:

    Yes, Charlie, of course I will freeze you a bit of Thanksgiving. Just like last year. Unless of course, you change your mind and join us =). Sweet potatoes and peanut butter sounds quite good. Could start a new traditional dish!

  6. Erin of Care to Eat says:

    Wait – is your name Charlie or Nick?! I’m confused!
    Love your mom.
    I starred this recipe. I just bought 10 sweet potatoes for the week and now I know what to do with ’em! :) This looks awesome. What do you think they’d work well with? Salad?
    Oh! And yes, sweet potatoes are superior.

  7. Reeni says:

    These look yummy!
    While I was reading I had an idea, sweet potato peanut butter pie!!!!
    I love all potatoes, I can’t pick one over the other.

  8. Simple and Divine says:

    DUDE… I know who you are! PB Boy = A blogging CELEB!! Thanks for checkin out my little ol’ blog, though! I’ve been so insanely busy that I have not had time to update but have SO many pictures to update with so you’ve def inspired me to get on THAT TRAIN. ;)

    It’s funny though… I never think of “Carbs” with Yogurt, but I always look at the sugars, bc the less sugars = the less lactose… TJ’s WHATUP?? (Carbs… Sugars… Yeah, same thang. Was that your ref?)

  9. Mark Boxshus says:

    Hey Nick

    Long time no talk. Thought you should check out the following article on Serious Eats. Not sure if you saw this article about “peanut butter” slices ready to go.


  10. VeggieGirl says:


  11. Anonymous says:

    OMG< sweet potatoes ALL THE WAY! Regualr potatos just don't compare.

  12. ttfn300 says:

    wow, so intriguing :) and i’m with you on the sweet potatoes!

  13. Heather says:

    yum! i agree, sweet potatoes are superior. baked, as fries, scalloped or in a pie, you can’t beat ’em! adding PB sounds delish!

  14. Meg says:

    What a wonderful combination! I love it and I definitely prefer sweet potatoes!

  15. Nick says:

    Anudivya, Crazy combo but delicious, I forgot the nutmeg but it’s gotta be good.

    Eatingbender, Let me know how it turns out! Thanks!

    Snooky Doodle, You might call them yams over there? It’s confusing, I think they are actually yams but most places in the US call them sweet potatoes.

    Marianne, I suppose both do have their place, you have a point.

    Mom, Throw some peanut butter in the sweet potato casserole this year!!

    Erin, Haha, it’s confusing. My name is Nick but my middle name is Charles so my mother has always called me Charlie. Funny thing is that my aunt calls her son “Charlie” as well even though he has no “charles” or “charlie” in his name. It’s because I’m one of the oldest cousins and was always referred to as Charlie that it caught on. Let me know if you try these sweet potatoes! They are super delicious and have a great combination of nutritious ingredients. The perfect side dish or even main dish.

    Reeni, Yes, I’ve wanted to try a sweet potato peanut butter pie for a while now but haven’t gotten around to it! Let me know if you beat me to it!

  16. Zesty Cook says:

    Great work Nick… looks amazing. I agree with the nutmeg… this are a definite keeper.

  17. daphne says:

    I like this idea..and even more so with the sweet potato pie with peanut butter idea too. Well done nick!

  18. gina (fitnessista) says:

    oh my goodness.
    my two favorite things in the world have been combined- i can’t wait to try this recipe! thanks :D

  19. Sagan says:

    That sounds great! Sweet potatoes are wonderful.

    And so cool about the iGoogle gadget:)

  20. Nick says:

    Simple and Divine, Haha, not quite a celebrity yet. Yea, yogurt does have a lot of carbs, but greek yogurt seems to replace those carbs with protein. I compared it to Oikos and Fage nonfat greek yogurt. TJ’s is the highest in protein, cheapest and creamiest in my opinion!

    Doc, I saw those a while ago but forgot about them! I really need to get me some, I’m always in need of a lunch on the go and this is perfect. Now what about jelly slices?

    VeggieGirl, Love the enthusiasm!

    ttfn300, Excellent, I should start a poll…

    Heather, I agree, and somehow the earthy flavors of sweet potatoes and peanut butter really mesh well together.

    Meg, Another point for sweet potatoes!

    Zesty, Yes, certainly some nutmeg next time around.

    Daphne, Thanks, and yea I’m glad someone pointed that out, I really need to try that pie idea…maybe I’ll bring it to Thanksgiving dinner!

    Fitnessista, I concur, and a surprisingly delicious combo indeed…perfect for the fitnessista.

    Sagan, I’m excited about the gadget, hopefully it’s a big hit!

  21. Elizabeth says:

    These sound fab! I actually prefer sweet potatoes, but I like them on the more savory/spicy side. Maybe sub regular soy milk for the vanilla and add some lime juice, fat free sour cream of silken tofu(instead of the cream cheese), and some diced green chiles? Obviously keep the PB.

  22. Dee says:

    Oh, I dunno. It depends, I suppose. Regular works great with, say, some roast pork. But sweet would be perfect with turkey. Tough one. Maybe I should just serve some PB in a dish and call it a day?

  23. Caviar and Codfish says:

    I usually prefer regular or yukon gold potatoes… but I looooove baked sweet potato fries.

    Maybe dipped in peanut butter?

  24. Michelle Ann says:

    Very interesting! I may have to try this as appetizers for Thanksgiving.

  25. Simply...Gluten-free says:

    I have noticed a good amount of gluten free posts from you PBB! I LOVE sweet potatoes. Of course I would not turn away a white potato but sweet are som much better for you and I can eat them with nothing on them except some salt and pepper.

  26. Sharon says:

    What a smart idea! Definitely will try – but may do almond butter instead!!!! =D

  27. aforkfulofspaghetti says:

    Hmmmm… I really dunno about this. But my guess is I’d prefer it with sweet potatoes.

  28. Mochachocolata Rita says:

    genius! sweet potatoes + cinnamon = perfection + peanut butter = WOWWWW

  29. Anonymous says:

    Hi there,

    I was just curious if you have ever tried the peanut butter products of the peanut butter and company, I think they make dark choc. white choc. etc. ones in addition to honey and maple syrup ones. Thank you!

    A fellow peb lover.

  30. Nick says:

    Elizabeth, Keeping the PB is a must, but I do enjoy savory/spicy sweet potatoes as well. They’re so versatile!

    Dee, Deal.

    Caviar & Codfish, Oooh, sweet potato fries dipped in PB, I like it…

    Michelle Ann, Let me know how it works out for ya =)

    Carol, Haha I know. Who knows, I may even become a gluten-free blogger some day! I hope I don’t develop a gluten intolerance because of it… it doesn’t work backwards like that, right?!!

    Sharon, Almond butter would definitely work as well. The earthy taste of any nut butter works wonders here.

    Aforkful, Right on.

    Mochachocolota, Haha, glad you enjoy it =)

    Anonymous, Yes I have! I’ve also been to the cafe they own in NYC. If you want to make your own version of those peanut butters, check the listing I have for them in this post: Peanut Butter Flavors

  31. Tina says:

    How do you come up with these ideas? Amazing! :)

  32. Dana Wax says:

    I’m in total agreement – sweet potatoes are a far superior potato!

    Thanks for the cool gluten free recipe. We generally have twice baked potatoes at our holiday meal, but since I’m kind of taking over thanksgiving this year (not that my dad knows it yet…) I think these potatoes might be making an apperance :)

  33. Nick says:

    Tina, Haha, the brain just never stops churning up peanut butter recipes. It’s always on my mind!

    Dana Wax, Exactly! And awesome! Let me know if you make it and how it turns out!

  34. Katrina says:

    I don’t know how I missed this one, but YUM! Love sp’s and pb, they’ve gotta be great together.

  35. Mansi says:

    amazing Nick! PB and potatoes!! only you could dream this up:) thanks for the wonderful recipes for my event!!:)

  36. Ivy says:

    Sweet potatoes and peanut butter?? Wow, this I must try as I am sure my kids will love it. Thanks very much Nick for participating in the WFD Event.

  37. manatee says:

    These look yummy. Are the marshmallows vegetarian? I always have the worst time finding vegetarian marshmallows because the regular kind are made with gelatin.

    When I find some Vegan marshmallows, I will be sure to try these!

    I didn’t actually use any marshmallows in this recipe. I suggested using them to place on top of the sweet potatoes at the end and broiling for a minute until they melt. What makes these creamy is the cream cheese but you can use a vegan substitute for that. ~ Nick

  38. Jim says:

    Great recipe! I didn’t have cream cheese, so I substituted cottage cheese (which is likely healthier) and it was super yummy! I do have one small problem with the recipe. I’m a literalist, so maybe no one else had this problem, but the recipe never tells you to scoop back the potato mixture into the skins. Obviously that’s what you have to do, but reading the recipe literally implies that you just put one part back in the oven. It’s also weird to suggest cutting them in half. Don’t you cut a slit, split them and scoop out the excess?

    • Nick says:

      Cottage cheese, great idea. Did you puree it or just use it chunky? I’ll try it out next time. Thanks for the notes, I’ve modified the recipe to address your concerns. Glad you enjoyed it and thanks for stopping by!

  39. I had a deep fried sweet potato recipe with crushed peanut-cinnamon syrup glaze. I give you full permission to make an official post of it.

  40. Greg says:

    George washington DID NOT INVENT PEANUT BUTTER he did invent many uses for the peanut but contrary to popular belief peanunt butter was not one of them. I have read more than one biography on him. This is a fact.

    • Nick says:

      Haha, you’re right, our first president did not invent peanut butter =)

      While Carver didn’t invent peanut butter, isn’t he mostly responsible for it’s widespread use and popularity in the US and much of the world?

  41. Greg says:

    george washington carver that is hahaha not george washington i forgot the carver sorry

Links To This Post

  1. WFD - Time to be Thankful! Roundup.

  2. Sweet Potizzle « Vegan Fritz

  3. Peanut Butter Sweet Potato « Vegan Monster

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