This Healthy Kitchen
menu icon
subscribe
search icon
×

Loaded Sweet Potatoes with Baked Beans

Published: · Modified: by · 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.

JUMP TO RECIPE

sweeIt just doesn’t get better than this! All your favourites combined into one dish. Loaded sweet potatoes stuffed with smoky Instant Pot Baked Beans and topped with simply delicious guacamole!

loaded sweet potato stuffed with baked beans and guacamole

The guac is optional, but highly recommended. If you’re not a guacamole or avocado fan, try it topped with some cashew cream instead. This dish screams comfort food, yet it’s made using healthy and wholesome ingredients.

A delicious, hearty, comforting meal that you won’t feel guilty about eating is the perfect kind of dinner. Plus, it’s vegan, oil free, gluten free and virtually fat free, with the added bonus of being high in protein and iron. There’s really no reason not to try this! 🙂

loaded sweet potato sliced in half with baked beans and guacamole on top

How do you make loaded sweet potatoes?

Start with the beans and dump all the ingredients into your Instant Pot, give it a stir and get those cooking.

beans in instant pot ready to cook

While the beans are cooking, preheat your oven and scrub the potatoes.

Pierce the potatoes all around with a fork or knife to prevent them from exploding in the oven. Bake until fork tender, about 45 minutes.

sweet potato in hand

Once you have both the beans and the potatoes cooking, you may prepare any additional toppings you’d like. My favourite way to top these is with my 3 Minute Easy Guacamole but you can also go for some Dairy Free Sour Cream (Cashew Cream) or salsa.

When the timer completes on your beans, quick release the steam valve and open the lid when safe to do so.

If your beans are not as thick as you’d like, just let them sit in the liquid for a few extra minutes and give them a stir. They will quickly absorb any excess sauce and all the delicious flavour that comes along with it.

baked beans in the instant pot

Once the potatoes and beans are ready, slice the potatoes lengthwise without cutting all the way through. Stuff them with as many of the delicious baked beans as possible!! Then top them as desired. Now DIG RIGHT IN! So So GOOD!

fork holding up bite of loaded sweet potato

Can I make baked beans without an Instant Pot?

YES! I have a slow cooker baked beans recipe, if you have the time to start them earlier. Or you may use a stove top method as well.

To make the baked beans on stove top, just add your soaked (and drained) beans plus all remaining ingredients with an extra cup of broth to a sauce pot.

Close the lid and simmer until the beans are soft and tender. This will take 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 to prevent sticking as the beans are cooking.

If you enjoy this recipe, you may also like:

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

sweet potato stuffed with baked beans and guacamole

Loaded Sweet Potatoes with Baked Beans

Comfort food at its finest! These loaded sweet potatoes are stuffed with Instant Pot baked beans and topped with guacamole!
5 from 5 votes
Print Recipe Pin Recipe Rate Recipe Add to Collection
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American, Canadian, Mexican, South American
Servings: 4 Servings
Calories: 348kcal
Author: Rosa

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

3 Minute Easy Guacamole (Optional Garnish)

    Instructions

    • Dump all your 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 wll take about 10 minutes to build pressure before counting down.) Once the timer is complete, you may quick release the steam valve.
    • Meanwhile, preheat the oven to 425 degrees F and line a baking tray 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 minutes, or until easily pierced with a fork.
    • While both the beans and potatoes are cooking, prepare your guacamole if using.
    • When the sweet potatoes are cooked, remove from the oven and slice them open lengthwise, without cutting all the way through. Then serve with a generous scoop of baked beans inside and top with guacamole, cashew cream or salsa. Enjoy!

    Notes

    If you forgot to soak your beans, you may use a quick soak method instead. Add your beans to a medium pot and cover them with water, about 2 inches of water above the beans. Place the lid on the pot and bring it to a boil over your stove top. Once boiling, turn off the heat and let it sit for 45-60 minutes. Then drain and cook as directed.
    The baked beans may seem a bit liquidy once you remove your lid from the Instant Pot. Just give them a stir, keep the lid off and let them sit 5 minutes or so while you slice your potatoes open. They will quickly absorb the sauce and flavour.
    If your sweet potatoes are large, they may need closer to 50-55 minutes of baking time. When you can easily pierce them with a fork, they're ready.
    If you don't have an Instant Pot, you may make the beans on stove top as well. Add all the ingredients to a sauce pot with an extra cup of broth and simmer until tender, approx 2 hours. Add more water or broth as needed to prevent sticking.

    Nutrition

    Calories: 348kcal | Carbohydrates: 73g | Protein: 14g | Fat: 1g | Saturated 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.

    You May Also Like

    Reader Interactions

    Comments

      Leave a Comment & Star Rating

      Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Cara

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

      Reply

      • Cara

        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

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

          Reply

    2. Heather

      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

        Aww thanks Heather! Enjoy!

        Reply