This vegan baked sweet potato recipe takes weeknight dinners to a whole new level. Loaded with vegan sour cream, green onions, and black beans, this baked potato is not only filling but also totally tasty!
Sweet potato may not seem as exciting as the savory starchy goodness of a russet potato but it’s more delicious than it sounds. When baked to fork-tender perfection, a sweet potato serves as the perfect vessel for an array of vegan toppings.
Why must you switch to this orange-hued non-relative of the russet you might ask? Well, sweet potatoes are loaded with vital nutrients that just can’t be skipped. Sweet potatoes are a great source of vitamin A, vitamin C, manganese, copper, pantothenic acid, biotin, potassium, fiber, phosphorus, and B vitamins (B6, B3, B1, and B2).
In addition to their rich nutrient content, another reason to go for sweet potatoes is because they aren’t a nightshade. While they share potato in their name, they do not share the same association with inflammation as russets and white potatoes. In fact, they actually have anti-inflammatory properties.
It is important though to keep in mind that just because russets don't ccontain the same health benefits and are nightshades, that doesn’t mean they should be avoided altogether. Personally, I love cooking with all kinds of potatoes; russets, sweet potatoes, red potatoes, etc. I (luckily) don't experience the inflammatory effects of nightshades so I still eat them. But I also love a good sweet potato every now and then so I can get some extra nutrients. Balance is key!
So grab those orange spuds and prep that oven! You’re about to discover a whole new level of delicious with this loaded baked sweet potato recipe!
- Cook Time
- 1 potatoServings
- 2 sweet potatoes scrubbed and patted dry
- 12.3 ounces firm silken tofu
- 1 lemon juiced
- ½ teaspoon sea salt
- ½ cup black beans
- 1 bunch green onion chopped
- 2 tablespoons vegan buttery spread such as Earth Balance divided
- Preheat oven to 400 degrees Fahrenheit. Line a wide rimmed baking sheet with parchment paper or a baking mat. Pierce each potato a few times around each side with a knife. Add to to the baking tray and bake for 45-50 minutes, or until fork tender.
- Meanwhile, add silken tofu, lemon juice, and sea salt to a food processor. Process for about one minute, or until completely smooth.
- Slice an X in the center of each baked sweet potato. Push in on each end of the potato until the X opens up. Fill each with a tablespoon of vegan butter. Then, add a dollop of tofu sour cream, a sprinkle of black beans, and green onion. Season with sea salt and pepper to taste. Serve immediately and enjoy!