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    Home » Recipes » Mains

    Vegan Loaded Sweet Potato with Baked Beans

    Published: Feb 24, 2023 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    661 shares
    JUMP TO RECIPE
    Loaded sweet potatoes PIN
    Loaded sweet potatoes PIN

    The ultimate wholesome comfort dish! Vegan loaded sweet potatoes are stuffed with smoky “baked” beans and then topped with rich and delicious guacamole!

    Baked sweet potato with baked beans and guacamole on top.

    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!)

    Jump to:
    • How to make them
    • Variations
    • Equipment
    • Storage
    • Expert Tips
    • More delicious sweet potato recipes
    • 📖 Recipe
    Forkful of sweet potato with beans and guacamole.

    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.

    Beans and sauce with broth inside Instant Pot.

    Meanwhile, add all the baked beans ingredients to your Instant Pot. (photo 1)

    Scoop of cooked baked beans inside Instant Pot.

    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.

    Loaded sweet potato with baked beans and guacamole.

    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

    • Veggie burger in bun with pickled jalapenos, avocado, onion and ketchup on cutting board.
      Vegan Sweet Potato Burgers [Oil Free]
    • serving spoon scooping out mac and cheese from baking dish
      Sweet Potato Mac and Cheese
    • Plate of sweet potato noodles with wilted spinach and chili flakes on top.
      Sweet Potato Spaghetti [Aglio e Olio]
    • stack of cookies with one cookie leaning on the stack.
      Allergen Friendly Vegan Sweet Potato Cookies

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Loaded sweet potato with baked beans and guacamole.

    Vegan Loaded Sweet Potatoes with Baked Beans

    These vegan loaded sweet potatoes are stuffed with baked beans and topped with guac! Hello comfort food!
    5 from 6 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Course: Main Course
    Cuisine: American, Canadian, Mexican, South American
    Servings: 4 Servings
    Calories: 348kcal
    Author: Rosa

    Equipment

    Image of Instant Pot pressure cooker on white background.
    Pressure Cooker

    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
    Prevent your screen from going dark

    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.
    Store leftovers separately in the fridge for 3-4 days and assemble your loaded sweet potatoes just before enjoying.

    Nutrition

    Calories: 348kcal | Carbohydrates: 73g | Protein: 14g | Fat: 1g | Sodium: 437mg | Potassium: 1430mg | Fiber: 13g | Sugar: 19g | Vitamin A: 19305IU | Vitamin C: 3mg | Calcium: 187mg | Iron: 8mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    661 shares

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    Comments

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    1. Sue

      March 22, 2023 at 5:03 pm

      5 stars
      I enjoyed the ease of this and we all enjoyed the flavors. Thanks.

      Reply
      • Rosa

        March 23, 2023 at 10:15 am

        You’re welcome Sue!

        Reply
    2. Cara

      April 23, 2020 at 5:53 pm

      5 stars
      Yummmm! I used the instant pot method for these and added another 10 minutes. The flavor is deep and delicious!

      Reply
      • Cara

        April 23, 2020 at 5:56 pm

        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!!

        Reply
        • Rosa

          April 23, 2020 at 6:32 pm

          Thanks very much for the review Cara! So glad you enjoyed the recipe. 🙂

          Reply
    3. Heather

      June 30, 2019 at 9:20 am

      5 stars
      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!!!

      Reply
      • rosa

        June 30, 2019 at 6:05 pm

        Aww thanks Heather! Enjoy!

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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