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Vegan stuffed sweet potatoes ready 1
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5 from 11 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 American
Prep Time 25 minutes
Cook Time 45 minutes
Second Baking 25 minutes
Total Time 1 hour 35 minutes
Servings 6 Servings
Calories 383kcal
Author Ginny McMeans

Ingredients

  • 6 medium-size sweet potatoes - as oval as you can find
  • ½ cup dairy-free butter
  • ¼ cup dairy-free milk - you can add a little more but sweet potatoes don't need as much moisture as potatoes.
  • 1 teaspoon salt
  • dash ground black pepper
  • ¾ cup pecans - coarsely chopped
  • 3 tablespoons dairy-free butter - melted, for topping
  • 4 tablespoons organic coconut sugar - for topping

Instructions

  • Wash and dry the sweet potatoes. Pierce with a fork so that they do not explode when baking.
    Wash and dry the sweet potatoes
  • Place on a baking sheet and bake at 400 degrees for 45 minutes.
    Place on a baking sheet and bake
  • Pinch the sweet potatoes to test whether they are done. They should not be hard.
  • While the sweet potatoes are baking mix the topping.
    mix the topping
  • Coarsely chop the pecans and mix them with the melted dairy-free butter and coconut sugar. Set aside.
  • Remove the baked sweet potatoes from the oven. Cut the tops off the potatoes as shown in the photo above. Each person gets one sweet potato.
  • Scoop out the center and the little bit that's in the tops and place in a large bowl. If the ends are unattractive then you can cut them off carefully. It is still easy to form and stuff the sweet potato. Do this with all the sweet potatoes, reserving their shells.
    Scoop out the center and the little bit thats in the tops
  • Mash the sweet potatoes with a potato masher and add the dairy-free butter, milk, salt, and pepper to taste. Mix well.
    add the dairy-free butter milk salt and pepper to taste
  • Evenly divide the mixture among the empty sweet potato shells.
    Evenly divide the mixture among the empty sweet potato shells
  • Divide the topping between the six sweet potatoes and cover the tops completely.
    Divide the topping between the six sweet potatoes and cover the tops completely
  • At this point you may refrigerate or freeze the stuffed potatoes; otherwise, place the potatoes on a baking sheet and bake for 20 minutes.
    place the potatoes on a baking sheet and bake for 20 minutes

Video

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 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

Serving: 1Serving | Calories: 383kcal | Carbohydrates: 34g | Protein: 4g | Fat: 27g | Saturated Fat: 4g | Sodium: 593mg | Potassium: 668mg | Fiber: 5g | Sugar: 13g | Vitamin A: 24983IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 1mg