Go Back
+ servings
vegan stuffed sweet potatoes

Vegan Stuffed Sweet Potato

This creamy sweet potato is stuffed with black bean and corn salsa and topped with yummy guacamole and cashew sour cream. Vegan, grain free, plant-based and gluten free
5 from 20 votes
Print Pin
Course: Dinner
Cuisine: Gluten-Free, Mexican, Vegan
Keyword: Vegan Stuffed Sweet Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 375kcal
Cost: 7




  • 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.


These potatoes will keep in the fridge for 2 days.


Serving: 12potato | Calories: 375kcal | Carbohydrates: 50g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 79mg | Potassium: 1037mg | Fiber: 13g | Sugar: 8g | Vitamin A: 16259IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 4mg
Tried this recipe?Follow me @eatingworks or tag #eatingworks - show me what your cooking!