Vegan Loaded Sweet Potato with Baked Beans

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!)

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.

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

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

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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: 348cal

Author: Rosa

Equipment

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

Cook ModePrevent 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: 348cal | Carbohydrates: 73g | Protein: 14g | Fat: 1g | Sodium: 437mg | Potassium: 1430mg | Fiber: 13g | Sugar: 19g | Vitamin A: 19305IU | Vitamin C: 3mg | Calcium: 187mg | Iron: 8mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.