The ultimate wholesome comfort dish! Vegan loaded sweet potatoes are stuffed with smoky “baked” beans and then topped with rich and delicious guacamole!
This recipe was originally published in November 2019. It has been updated for content and photos.
Vegan loaded sweet potatoes make a great meal any time of day. They’re perfect for a quick lunch or dinner, and can even be served as a hearty breakfast.
They’re also a great way to get in plenty of plant-based protein and fiber, which will keep you feeling full and satisfied for hours.
So next time you’re in the mood for something delicious and nutritious, give these vegan loaded sweet potatoes a try. Your taste buds and your body will thank you!
(And don’t forget the guac!)
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How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Pierce your sweet potatoes all around with a fork or knife to prevent them from exploding in the oven. Then place on a baking sheet and roast until soft and tender, approx. 45-60 minutes.
Meanwhile, add all the baked beans ingredients to your Instant Pot. (photo 1)
Set to high pressure for 40 minutes, and then quick release when the timer completes. (photo 2)
NOTE: If you don’t have an Instant Pot, you may use this slow cooker method OR keep reading for a stovetop version.
While the sweet potatoes are baking, and the baked beans are cooking, prepare any other toppings you’d like. This is where the fun really begins!
- Guacamole (my first choice)
- Cashew cream (aka vegan sour cream)
- Salsa: Use your favourite store-bought version or homemade.
- Chopped veggies: Try diced bell peppers, halved cherry tomatoes, shredded carrots, or sautéed onions.
- Fresh herbs: Chopped cilantro, parsley, or green onion will add a burst of flavour and colour.
Once the potatoes and beans are ready, slice the potatoes lengthwise without cutting all the way through. Gently mash the flesh with a fork to create a little pocket. Then spoon in the baked beans and top as you wish.
Variations
Not sure about baked beans?
- Try black beans instead. Drain and rinse a can of black beans, then add them to a skillet with some diced onion, garlic, and spices of your choice. Cook until heated through.
Not a sweet potato fan?
- You may also make this dish using yellow/golden potatoes.
OR make it a dessert and stuff it with air-fried bananas, mini marshmallows, a drizzle of butter, and a sprinkle of chopped pecans, cinnamon, and/or brown sugar.
Equipment
I use a 6-quart Instant Pot but you may use an 8-quart as well.
If you don’t have an Instant Pot, you may use our baked beans slow cooker recipe, if you’re planning ahead.
OR – you make the baked beans on the stovetop as well.
To make the baked beans on stovetop:
- Add your soaked (and drained) beans plus all remaining ingredients with an extra cup of broth to a saucepan.
- Close the lid and simmer until the beans are soft and tender. (Approx 2-3 hours, depending on how long you pre-soaked your beans, and how long your beans have been sitting in your pantry.)
- Add more water or broth as needed as the beans cook.
Storage
Leftover roasted sweet potatoes and leftover baked beans will keep in the fridge for 3-4 days. However, store them separately, and assemble your loaded sweet potatoes just before enjoying.
I don’t recommend freezing the sweet potatoes, however, if you have leftover baked beans, you may freeze them in an airtight container for up to 3 months.
Expert Tips
- If you forgot to soak your beans, use this quick soak method. Add the beans to a medium pot and enough water to cover them about 2 inches above the beans. Place the lid on the pot and bring it to a boil on the stovetop. Once boiling, turn off the heat and let them sit for 45-60 minutes. Then drain and cook as directed.
- The baked beans may appear watery upon first removing your Instant Pot lid. Just give them a stir, keep the lid off and let the beans sit for a few minutes while you slice your potatoes. They will quickly absorb the sauce and flavour.
- If your sweet potatoes are large, they may need closer to 55-60 minutes of baking time. When they are soft enough to pierce with a fork, they’re ready.
- If you don’t have an Instant Pot, try this slow cooker method OR visit the post above under “equipment” for a stovetop method.
More delicious sweet potato recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 4 sweet potatoes scrubbed
For the Baked Beans
- 1 cup (200g) dry navy/white beans soaked overnight
- 1.5 cups low sodium vegetable broth
- ¼ cup maple syrup
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon smoked paprika
- ½ teaspoon sea salt
Optional Toppings
- guacamole
- cashew cream
- salsa
- fresh parsley, cilantro, or green onion
Instructions
- Preheat the oven to 425°F/218°C and line a baking sheet with parchment paper. Pierce your sweet potatoes using a fork or knife 5-6 times around the potato. (This will prevent them from exploding in the oven.) Then bake for 45-60 minutes, or until easily pierced with a fork.
- Meanwhile, dump all the baked bean ingredients into your Instant Pot, give it a stir, and close the lid. Make sure the valve is in the sealing position and set to high pressure for 40 minutes. (It will take about 10 minutes to build pressure before counting down.) Once the timer is complete, you may quick release the steam valve.
- While the beans and potatoes are cooking, prepare your guacamole or any other toppings you are using.
- When the sweet potatoes are cooked, remove them from the oven and slice them open lengthwise, without cutting all the way through. Then gently mash the inside to create a pocket and serve with a generous scoop of baked beans and top as desired.
Notes
- If you forgot to soak your beans, use this quick soak method. Add the beans to a medium pot and enough water to cover them about 2 inches above the beans. Place the lid on the pot and bring it to a boil on the stovetop. Once boiling, turn off the heat and let them sit for 45-60 minutes. Then drain and cook as directed.
- The baked beans may appear watery upon first removing your Instant Pot lid. Just give them a stir, keep the lid off, and let the beans sit for a few minutes while you slice your potatoes. They will quickly absorb the sauce and flavour.
- If your sweet potatoes are large, they may need closer to 55-60 minutes of baking time. When they are soft enough to pierce with a fork, they’re ready.
- If you don’t have an Instant Pot, try this slow cooker method OR visit the post above under “equipment” for a stovetop method.
Sue says
I enjoyed the ease of this and we all enjoyed the flavors. Thanks.
Rosa says
You’re welcome Sue!
Cara says
Yummmm! I used the instant pot method for these and added another 10 minutes. The flavor is deep and delicious!
Cara says
Dang. I hit send before I could edit this. 😞 I meant to say I was so happy to use the instant pot for these beans… the flavor turned out so deep and delicious! Thanks!!
Rosa says
Thanks very much for the review Cara! So glad you enjoyed the recipe. 🙂
Heather says
Oh my gosh…these look to-die-for!!! All my faves – baked sweet potato, baked beans, and avocado 🥑🥑🥑 all in one meal??? This is a vegan’s heaven!!!
rosa says
Aww thanks Heather! Enjoy!