• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Atlas

  • Home
  • Easy Vegan Recipes
    • Appetizers & Snacks
    • Beverages
    • Breakfast & Brunch
    • Breads and savory baked goods
    • Casseroles & Skillets
    • Desserts & Sweets
    • Gluten-Free
    • Holiday Roundups
    • Jewish Vegan Recipes
    • Main Dishes
    • Pasta & Noodles
    • Pizza
    • Recipe Roundups
    • Salads & Sides
    • Sandwiches & Wraps
    • Sauces & Dressings
    • Soups & Stews
    • Stir-Fries
    • Tofu & Tempeh
    • Tortilla Dishes
    • Veganize This!
  • Good Food Guides
  • Tips & Trends
  • Travel & Dining
  • About
  • Nava’s Books
  • Contact

5 Ways to Make Stuffed Sweet Potatoes — Vegan and Easy

December 11, 2019Updated December 15, 2022 By Nava Atlas Leave a Comment

Though they’re super tasty in their own right, making stuffed sweet potatoes with vegetables, beans, and other vegan ingredients takes them to a whole new level. Use large sweet potatoes for stuffing, and scrub them well before getting started.

Chili-stuffed sweet potatoes with avocado and salsa - vegan

Sweet potatoes are vegetable bliss, even served plain (though a little vegan butter never hurts). You haven’t really had the ultimate sweet potato experience until you’ve had them stuffed with tasty fillings.

To microwave: If you’re not opposed to microwaving, you can make quick work of this, allowing 3 to 4 minutes per sweet potato. They should be well done, but not completely collapsed.

To bake: Admittedly, baking sweet potatoes brings out their optimal flavor and texture. This needs some advance planning. Wrap each sweet potato individually in foil and bake at 375º F, for about 45 minutes, or until easily pierced with a fork.

When the sweet potatoes are ready, split them in half lengthwise, mash the flesh with a fork, and then fill ‘em up. Or, you can leave the halves connected and stuff them down the center as shown at top and just below; there’s not as much room for filling, though admittedly, they’re a bit prettier that way.

The simple ideas that follow for stuffed sweet potatoes will have you eating and enjoying in no time. The best part — you don’t need to follow any recipes, just use these ideas for inspiration, and invent some of your own.

Chili and avocado stuffed sweet potatoesThis photo and at top: Olga Miltsova

Chili and avocado: If you have leftover bean and veggie chili, this is an ideal way to use up leftovers, but if not, a natural brand of chili like Amy’s is quite good. Or, you can just mix whatever kind of beans you have on hand with some salsa.

Dollop the chili onto the sweet potato, then top with diced avocado and/or tomato, cilantro, and if you’d like, a sprinkling of vegan cheese. This is particularly filling, so half of a large sweet potato might be all you can handle. If you’ve got a bigger appetite, both halves will provide plenty of satisfaction.

Hummus and broccoli stuffed sweet potatoPhoto: Hannah Kaminsky

Hummus and broccoli: Tangy hummus is a nice foil for sweet potato. Broccoli pulls the two flavors together. Use store-bought hummus  or make your own. Simply slather some hummus on the prepped sweet potatoes and top with bite-sized steamed broccoli florets.

Arugula, olive, and avocado stuffed sweet potatoesPhoto: Vaseena

Arugula, olive, and avocado: Peppery arugula, briny olives, and mellow avocado contrast deliciously with the sweet potato. Just layer some arugula leaves on your cooked sweet potato, followed by a dollop of avocado that’s been mashed with a little lemon or lime juice, and a sprinkling of chopped green and/or black olives.

pesto & mushroom stuffed sweet potatoesPhoto: Hannah Kaminsky

Pesto and Mushroom: With just three ingredients, this stuffed sweet potato variation is one of those beautiful, blissfully easy vegan dinner ideas that practically makes itself.

The combination of briny pesto, smooth sweet potato, and earthy mushrooms somehow amplifies these three already-delicious components.

As for prepared vegan pesto sauces, there are more available than ever. Look for them in the pasta aisle or produce section of supermarkets, and in natural foods store. My favorite for this dish is artichoke pesto.

To make, simply wilt down about 8 ounces of brown mushrooms (this will be enough for about 3 large sweet potatoes). Spread a generous amount of pesto onto the split and lightly mashed sweet potatoes and top with the mushrooms.

Spinach & peanut sauce stuffed sweet potatoPhoto: Hannah Kaminsky

Spinach and Thai peanut: The combination of lots of wilted spinach and peanut sauce is made that much more heavenly when it goes into a stuffed sweet potato.

Simply wilt down a batch of baby spinach, bathe it in a good-quality prepared Thai peanut satay sauce or homemade Coconut Peanut Sauce, and load it onto the prepared sweet potato halves.

If you’d like a specific recipe …

Easy Vegan Chili -Stuffed Sweet Potatoes2
Photo: Hannah Kaminsky

Quick Vegan Chili-Stuffed Sweet Potatoes

5-Ingredient Vegan by Nava Atlas

This post is excerpted and adapted from 5-Ingredient Vegan by Nava Atlas. Photos by Hannah Kaminsky (BittersweetBlog.com) originally appeared on VegKitchen.

Here are lots more delectable vegan sweet potato recipes.

Here are more tips and recipe roundups to make your plant-based life easier and more fun.

Filed Under: Easy Vegan Recipes, Recipe Roundups, Tips & Trends

About Nava Atlas

Nava Atlas is the author of many vegetarian and vegan cookbooks, including 5-Ingredient Vegan, Plant Power, Wild About Greens, Vegan Holiday Kitchen, and many more. A longtime dedicated vegan, find out more about her on this site's About page.

Previous Post: « Kung Pao Brussels Sprouts
Next Post: 10 Easy Roasted Vegetable Dishes That Hardly Need Recipes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Primary Sidebar

More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
Appetizers & Snacks
Beverages
Breads and savory baked goods
Breakfast & Brunch
Casseroles & Skillets
Desserts & Sweets
Easy Vegan Recipes
Gluten-Free
Good Food Guides
Jewish Vegan Recipes
Main Dishes
Nava's Books
Pasta & Noodles
Pizza
Recipe Roundups
Salads & Sides
Sandwiches & Wraps
Sauces & Dressings
Soups & Stews
Stir-Fries
Tips & Trends
Tofu & Tempeh
Tortilla Dishes
Travel & Dining
Uncategorized
Vegan Holiday Roundups
Veganize This!
  • facebook
  • pinterest
  • instagram
  • twitter
  • rss
  • youtube

Vegan Recipes & Tips Delivered to you weekly!

Recent Posts

White bean and hominy chili in bowls

Vegan Hominy and White Bean Chili

Farfalle Pasta with Cherry Tomatoes, Zucchini, and Olives

Farfalle Pasta with Zucchini, Cherry Tomatoes, and Olives

vegan potato salad recipes roundup

19 Tasty Vegan Potato Salad Recipes

vegan broccoli recipes roundup

25+ Delicious Vegan Broccoli Recipes

Tofu and Broccoli stir-fry

Easy Tofu and Broccoli Stir-Fry (with a choice of sauces)

Hearty winter root vegetable soup

Hearty Winter Root Vegetable Soup

Copyright © 2023 The Vegan Atlas · Privacy Policy · WordPress · Log in