Vegan Stuffed Sweet Potatoes

Vegan Stuffed Sweet Potatoes are baked and then they become even better because then they are mixed with more veggies and baked again. Great make-ahead side dish.

Twice Baked Potatoes have been in my cooking arsenal for something like 20 years. Maybe even longer. It is a fantastic recipe that everyone is glad to see when it comes to the table.

Well, I’ve been seeing baked sweet potatoes here and there on the internet and I got to thinking ‘Why not make sweet potatoes twice baked too?’  Turns out it was a good idea.

These gorgeous root vegetables aren’t used enough and they are readily available year round. You can choose from the sweeter orange sweet potatoes or go for the milder sweet potato like I did.

It’s almost white but still tastes very much like a sweet potato. It makes for a perfect Vegan Stuffed Sweet Potato side dish.

Are Yams Sweet Potatoes?

• They are! Now let me be more clear.
• I have never seen a real yam in person. It is rough, dark brown, a little hairy looking and white on the inside. I am sure they are in grocery stores somewhere but never in the ones I’ve visited.
• Usually, the whiter ones are called yams – but they’re sweet potatoes.
• Sweet potatoes may be pointy at the ends but not especially. The color of the sweet potato in this recipe is the sweet potato that we use in most recipes.
• For this recipe, I went with the whiter variety but I am more than sure that orange sweet potatoes would be great used in this recipe too.

How Do You Make Vegan Stuffed Sweet Potatoes?

It is pretty straightforward but here are some hints and information for helping you along the way.

I always use a soft vegetable brush to clean potatoes and sweet potatoes. You just need to knock all the dirt off. Run under water while you are brushing. This is exactly the one I use but there are many on the market.

Let them cool just a bit before slicing them lengthwise in half. I like the scoop out the center and mash with the dairy-free milk and butter when they are close to hot because you can truly see the consistency.

If they have cooled too much it will be hard to incorporate the ingredients to a nice mash.

Follow the recipe card for the order of ingredients and you’ll be golden.

The only thing is to fold in the black beans when they are added just to make sure you don’t break them up and discolor the pretty sweet potato color.

Evenly distribute the sweet potatoes between the 12 potato halves. They will be mounded because of the added mushrooms and other vegetables. That’s a good thing.

Lay out in a large casserole dish (or two) and this is where you can put the vegan stuffed sweet potatoes in the refrigerator to bake later or you can bake them all now or save some. Your choice.

Bake at 350 degrees for 20 minutes. If you’ve taken them out of the refrigerator, not too long ago, then you need to add 10 to the baking time to heat all the way through.

How Do You Make-Ahead Stuffed Sweet Potatoes?

Prepare as directed to the point of baking.

Storing in the refrigerator:

Place the stuffed potatoes in a large casserole dish and cover with plastic wrap. Store for up to 3 days.

Freezing:

Freeze in hard-sided freezer containers according to how many will fit comfortably in each container. They will keep for up to 4 months. Defrost in the refrigerator overnight.

Some water may defrost into the dish but you can just drain this off and bake in a casserole or on a baking sheet as usual.

Baking or reheating after storing:

If refrigerated or frozen before baking, bake right in the casserole dish or on a baking sheet at 350°F for 25 to 30 minutes, or until the potatoes are hot all the way through.

If refrigerated after completely baking, microwave on high power for 1 minute, turn the potatoes 180 degrees and microwave on high power for another minute.

Check the inside to make sure they are hot.

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It is pretty darn nice when a delicious side dish is also packed full of protein, vitamins, and minerals. Not to mention all the fantastic veggies.

Healthy stuffed sweet potatoes can even be enjoyed at lunchtime. Yep, it can make a whole meal to keep you feeling full for a very long time.

So get shopping and treat yourself and your loved ones to some great food.

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5 from 5 votes

Vegan Stuffed Sweet Potatoes

Vegan Stuffed Sweet Potatoes are baked and then they become even better because then they are mixed with more veggies and baked again.

Course Side Dish

Cuisine Sweet Potatoes, Vegan

Prep Time 25 minutes

Cook Time 45 minutes

Second Heating 20 minutes

Total Time 1 hour 10 minutes

Servings 8 Servings

Calories 230kcal

Author Ginny McMeans

Ingredients

• 6 medium-size sweet potatoes, as oval as you can find
• 1 tablespoon extra virgin olive oil
• 1/2 cup red onion, diced
• 8 ounces white button mushrooms, sliced
• 15 ounces can black beans, drained and rinsed
• 1/4 cup dairy-free butter
• 1/4 cup dairy-free milk
• 1 teaspoon salt
• dash ground black pepper, freshly ground is always nice
• 1 tablespoon dairy-free Parmesan cheese, click here for my homemade version

Instructions

• Wash and dry the sweet potatoes. Pierce with a fork so that they do not explode when baking.
• Place on a baking sheet and bake at 400 degrees for 45 minutes.
• Pinch the center to test whether they are done. They should not be hard at all.
• While the sweet potatoes are baking, heat oil in a large skillet over medium-high heat. Add the onion and mushrooms and sauté for 10 minutes.
• Add the beans and heat through for a couple of minutes.
• Remove the baked sweet potatoes from the oven. Cut lengthwise right down the center so that you have two boat-shaped halves.
• Scoop out the center and place in a large bowl. Do this with all the sweet potatoes, reserving their shells.
• Mash the sweet potatoes with a potato masher and add the dairy-free butter, milk, salt, and pepper to taste. Mix well.
• Fold in the bean mixture. Taste to see whether you think it needs more salt or pepper.
• Evenly divide the mixture among the empty sweet potato shells.
• At this point you may refrigerate or freeze the stuffed potatoes; otherwise, place the potatoes on a baking sheet and bake for 20 minutes.

Notes

Baking or reheating after storing:
If refrigerated or frozen before baking, bake right in the casserole dish or on a baking sheet at 350°F for 25 to 30 minutes, or until the potatoes are hot all the way through.

If refrigerated after completely baking, microwave on high power for 1 minute, turn the potatoes 180 degrees and microwave on high power for another minute.

Check the inside to make sure they are hot.

Nutrition

Nutrition Facts

Vegan Stuffed Sweet Potatoes

Amount Per Serving (1 Serving)

Calories 230 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Sodium 390mg 16%

Potassium 616mg 18%

Total Carbohydrates 33g 11%

Dietary Fiber 7g 28%

Sugars 4g

Protein 7g 14%

Vitamin A 276.6%

Vitamin C 3.6%

Calcium 4.7%

Iron 10.6%

* Percent Daily Values are based on a 2000 calorie diet.