This recipe for Vegan Stuffed Sweet Potatoes is perfect for days when you’re really hungry! I love that they’re paleo friendly and grain free! Not to mention they taste great! The black bean salsa, guacamole and cashew sour cream will remind you of your favorite Mexican food!
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What You’ll Need to Make Vegan Stuffed Sweet Potatoes?
- Sweet Potato
- Guacamole (My homemade recipe or store bought is fine)
- Cashews, soaked
- White wine Vinegar
- Dijon Mustard
- Lemon or Lime Juiced
- Black Beans, cooked (Canned, boxed or home cooked work!)
- Corn (Fresh or frozen)
- Cumin
- Red Onion, small dice
- Cilantro ?
My favorite part about this recipe is that there is very little actual work in the kitchen and they only take an hour to cook. But the best thing of all is that they’re vegan, gluten free, well combined and great for digestive health. Although they’re filling, they won’t leave you feeling bloated and heavy.
How to Make Them
These hearty potatoes couldn’t be easier to make! I’m going to explain exactly how to do it. I’ll even throw in a few short cuts! We’re all beyond busy these days.
Step 1: Roast the Sweet Potatoes
Put the cashews in a cup of water and allow them to soak and don’t forget to preheat the oven to 400 degrees. Wrap each sweet potatoes in aluminum foil and bake them for 1 hour. You can put them on any rack. Just make sure they’re sitting on top of a lined half sheet tray so that the juices don’t drip all over the bottom of your oven!
Step 2: Make the Salsa
In a medium sized bowl mix the beans, corn, cumin, lime, onion and cilantro. If the salsa seems dry you can add a tsp of olive oil to it to moisten it.
Step 3: Make the Cashew Sour Cream:
Strain the cashews and discard the soaking liquid. Combine cashews, water, mustard and lemon juice in a high speed blender. Start the blender on a low speed and slowly increase it. Continue to run the blender until the mixture is has the consistency of tahini. If the blender gets stuck in the blade add more water 1 tablespoon at a time. And push the cashews into the blade with a spatula.
Step 4: Assemble the Sweet Potatoes
Remove the sweet potatoes from the oven. You’ll know they’re done when you can pierce them with a knife. Next, slice the potatoes length wise half way down and pry them apart slightly. Fill the middle with a few tablespoons of black bean salsa. Add a dollop of guacamole on top of that and drizzle generously with cashew sour cream.
Ingredient Substitutions
- Swap the sweet potatoes for Japanese yams!
- Regular sour cream can be used or a vegan sour cream like kite hill.
- Instead of white wine vinegar you can use apple cider or champaign vinegar.
- If you don’t have black beans you can use chick peas.
- Yellow mustard works well instead of Dijon
- Instead of cumin you can use my Peruvian spice blend!
- Don’t have fresh cilantro? Use dried cilantro!
Do Sweet Potatoes Make You Poop
Sweet potatoes are great for people who suffer from constipation. Why? Because they are full of moisture and have a high fiber content. A yam’s magical combination of moisture and fiber helps the body move waste through the intestine… before it gets a chance to dry out and get stuck. Believe it or not, fiber can make the “back up” worse when you take it without water. Bulk needs water to soften it so that the muscles can actually push the waste out. Imagine if a toothpaste tube was filled with dry tooth paste and you were trying to squeeze it out. It wouldn’t work! The takeaway are is that to much fiber without enough water makes constipation worse!
On another positive note, yams are also good for preventing ulcers according to studies.
Sweet potatoes have other great health benefits.
- High in vitamin D
- Help with cancer management and prevention
- Are antiinnflamatory
- Can help manage Cardiac Disease and Diabetes
- Improve mood
Vegan Stuffed Sweet Potato
Equipment
- Tinfoil
Ingredients
- 2 Sweet Potatoes
- 1 C Guacamole
- 1/2 C Cashews soaked 1 hour
- 1 tsp White Wine Vinegar
- 1/2 tsp Dijon Mustard
- 1/4 + C Water
- 2 tbsp Lemon Juice
- 1 C Black Beans cooked
- 1 ear Corn shucked
- 1 tsp Cumin
- 6 tbsp Red Onion small dice
- 1/4 C Cilantro
Instructions
- Preheat the oven to 400 degrees. Wrap sweet potatoes in foil and place in the oven for 1 hour.
- Meanwhile, to make the cashew sour cream. Combine cashews, water, mustard and lemon juice in a high speed blender.
- Make the salsa by combining the beans, corn, cumin, lime, onion and cilantro.
- Once the potatoes can be pierced easily with a knife remove them from the oven. Slice the potato down the middle and pry open a bit. Load the inside of the sweet potato with 1/2 cup of salsa, followed by 1/2 C of guacamole and then top with cashew sour cream.
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Toni says
This is so good and delicious! Thank you for the recipe!
Maren Epstein says
Thanks Toni! I’m so glad you enjoyed it.
Gloria says
Even meat lovers would have a hard time not enjoying these stuffed potatoes. What a delicious meal for any night of the week. Packed with protein and full of flavour.
Maren Epstein says
Thanks Gloria! I hope you can try them sometime!
Chef Dennis says
This is the perfect day of having Vegan Stuffed Sweet Potatoes because it made me really hungry. It’s so yummy!
Maren Epstein says
Thanks Dennis! I’ll take a compliment from a chef any time :). I appreciate your comment.
Kayla DiMaggio says
Oh my! You can’t go wrong with these vegan stuffed sweet potatoes! Every bite was full of delicious goodness! I loved that I could reheat them and eat later as well!
Maren Epstein says
Thank you so much! I wanted a taco and didn’t have non grain tortillas so I thought this was a good paleo friendly option. Thanks for dropping me a line.
Sharon says
These stuffed sweet potatoes are a great meal to make on meatless Mondays. The filling is so hearty and I love the cashew cream on top.
Maren Epstein says
Thank you so much! Yes meatless Mondays is exactly what I had in mind! I wanted a taco and didn’t have non grain tortillas so I thought this was a good paleo friendly option.
Lauren Michael Harris says
I make tacos that have similar flavors that are so good, but this is even easier! I could eat these stuffed potatoes for dinner all. by themselves!
Maren Epstein says
Thank you! When I made this I was grain free and craving a taco…. Thank you so much!
Adriana says
I absolutely love this idea, perfect for a side dish or as the main meal ready in a few minutes. Sweet potatoes are so yummy and versatile
Maren Epstein says
Thanks Adriana! While it has a lot of moving parts you can swap out the guac and salsa for a store bought one! That makes it even faster. But the home made version is satisfying and more cost effective.
Megan Ellam says
This is just delicious! Thanks for such a ripper of a recipe.
Maren Epstein says
Thank you so much!!!
Mikayla says
Adding this to your family dinner menu is a must, great flavor and filling with the bonus of being very healthy!
Maren Epstein says
Thank you so much! I was definitely going for healthy with this one.
Marisa F. Stewart says
This was such a lovely recipe. We love sweet potatoes and eat them as is with maybe a sprinkle of Chipotle seasoning. We enjoyed the potatoes made this way because we don’t like anything sweet added to a naturally sweet potato. We’ll be making this recipe often.
Marisa F. Stewart says
This was such a lovely recipe. We love sweet potatoes and eat them as is with maybe a sprinkle of Chipotle seasoning. We enjoyed the potatoes made this way because we don’t like anything sweet added to a naturally sweet potato. We’ll be making this recipe often.
Maren Epstein says
Your sweet potato recipe sounds like it has the same flavor profile as my stuffed ones! I’ll have to try that it sounds so simple and delish.
Ramona says
I love how nutritious and delicious this recipe is! I am really loving all the ingredients you added into this recipe and I can’t wait to make this, thank you for sharing this recipe!
Maren Epstein says
Thank you so much! I’m glad you like it.
Kayla DiMaggio says
Loved this sweet potato recipe! So filling and delicious!
Toni says
This is such a great idea for sweet potatoes! Thanks for sharing the recipe!