plant based stuffed sweet potatoes

Vegan Stuffed Sweet Potatoes

We started the new decade (2020) with these budget friendly, black bean stuffed sweet potatoes. To compliment the savory sweet potato and beans, we added a tangy cashew lime crema. This recipe is a weekly staple at our place. It’s very easy, healthy, and flavorful, which is why it is going to be a weekly staple for you and the family as well.

As mentioned this dish is super budget friendly, and also super filling. These would be great for an easy dinner, or for any celebration!

You Are Going to Love This Recipe

  • Sweet – The sweet potatoes bring a natural sweetness which is not too overpowering. It is savory enough to be the literal and figurative boat to this entree. The touch of sweetness really balances with all of the components.
  • Salty & Seasoned – Luna’s Cuban style black beans bring the flavorings to this meal. Cumin, coriander, and oregano are tasted right at the finish of each bite. Fresh cilantro on top of the dish gives a pop in flavor.
  • Fresh Herbs – We always love to use fresh herbs whenever we can! We have a small herb garden growing in our backyard. The growing cilantro eventually turned into coriander blossoms. We used these beautiful flowers to garnish our stuffed potatoes.
  • Tangy – Cashew lime crema is rich and tangy, while slightly sweet. You are going to love the way that this ties in with all of the flavors of the dish. The tomatoes add a bit of acidity on the garnish as well.
  • Filling – This dish is great for those who are looking for a meal to fill them up. It is an all around plentiful dish with many vegetables and cashews. Protein from the beans and natural carbs from the sweet potatoes keep you strong and energized. The cashew cream provides you with natural fats that keep you filled and satisfied. Add some avocado to garnish for even more delicious plants!

Prepare Sweet Potatoes for Baking

The skin is delicious to eat. However, they can also be very dirty. Make sure to run the potatoes under cool water. We like to also use a vegetable scrubber or a washcloth to clean the potatoes thoroughly.

Using a fork, poke holes all over the potatoes. This helps to regulate the internal temperature of the potatoes. Seasoning the skin of each potato, prior to baking, adds great flavor to the finished dish!

Plating Stuffed Sweet Potatoes

Finally, when the potatoes are ready and cool, slice them down the middle with a knife. Fill in the sweet potato boats with the black beans.

Make the Garnish Extra Fancy

Do you want to impress your family or friends? When you are making this dish you can use this technique to make the garnish extra fancy. This step is optional but great for dish presentation!

After achieving the desired consistency and flavor of the crema, we used a piping bag to drizzle the crema on top of the stuffed sweet potatoes. A regular piping bag will do the trick. If not, there is a homemade piping bag trick!

Using the ziplock, cut off a tiny corner of the bag with scissors. The smaller the cut the finer the crema lines you can make on the stuffed sweet potatoes. Just as pictured below, top off with some diced tomatoes and cilantro.

Pro Tip: Making the Crema

Cashews are best to use when soaked. Check out this article to learn how to properly soak cashews or an alternative method if you’re short on time.

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

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Luna & Nate

Vegan Stuffed Sweet Potatoes

Recipe by Cooking Up Vegan Course: Main EntreesCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time





Roasted sweet potatoes stuffed with cuban style black beans and topped with cashew lime crema.


  • Roasted Sweet Potatoes
  • 4 Each 4 Sweet Potatoes (washed)

  • 1 Tbsp 1 Olive Oil

  • 1 tsp 1 Himalayan Pink Salt

  • 1/4 tsp 1/4 Black Pepper

  • Cuban Style Black Beans
  • 30 oz 30 Cooked Black Beans (2 cans)

  • 1 Each 1 White Onion (large)

  • 2 Tbsp 2 Garlic (minced)

  • 1 Tbsp 1 Red Wine Vinegar

  • 2 tsp 2 Cumin Powder

  • 1/2 tsp 1/2 Coriander Powder

  • 11/2 tsp 11/2 Oregano Flakes

  • Cashew Lime Crema
  • 1 Cup 1 Raw Cashews (preferably soaked overnight)

  • 1/2 Cup 1/2 Unsweetened Soy Milk

  • 1/3 Cup 1/3 Lime Juice (about 4 limes)

  • Garnish
  • 1 tt 1 Tomatoes (as needed for garnish)

  • 1 tt 1 Cilantro (as needed for garnish)


  • Roasted Sweet Potatoes
  • Preheat oven to 425 degrees
  • Using a fork penetrate the potato with the prongs along each side.
  • Place the sweet potatoes on a sheet and lightly drizzle olive oil. Make sure the oil lightly coats the full skin of each potato.
  • Then, sprinkle salt and pepper onto each skin of the potato. This way each potato is fully seasoned.
  • When the oven reaches 425, pop the sheet tray of sweet potatoes into the oven for 45 minutes.
  • When the sweet potatoes are done, Take them out of the oven and let them cool.
  • Cuban Style Black Beans
  • Moving on to the filling! Pour 2 cans of black beans into a colander and wash thoroughly. Be sure to wash out any of the canning liquid from the beans and set aside.
  • Chop the onion and cloves of garlic. The onion should be diced into 1/2 inch pieces and the garlic should be chopped into tiny pieces as well.
  • Place a large saucepan on medium heat. Once the pan is slightly warm add 1/2 Tbsp of olive oil.
  • Add diced onions and garlic and saute till the onions are semi translucent.
  • This is the time to add the beans. Add the washed beans into the pan along with the cumin, coriander, oregano, red wine vinegar and stir. Add salt to taste.
  • For best flavor results we like to sweat the onions and garlic in light oil first on medium heat. Once they’re translucent, lower the heat. It’s time to add all the spices and beans to the onions and garlic.
  • Cashew Lime Crema
  • Next, using a high speed blender, add the soaked raw cashews, lemon juice, and soymilk. Blend on high. When the consistency is thick and creamy give it a taste, feel free to give the crema a pinch of salt if your palette calls for it!
  • Using a spatula, scoop out the lime cream into a medium sized ziplock bag. The best way to do this is by using a large glass or empty jar to place an empty ziplock bag inside the glass. Allow the top of the baggie to flip around the corners of the glass. This makes the transfer process less messy.
  • Once the lime crema is in the zip lock bag, zip the bag and set aside.
  • Garnish
  • While the potatoes are cooling dice up tomatoes and set aside. Pick some cilantro as well.
  • Assembling the Potatoes
  • Once the Potatoes have cooled enough to be touched, use a knife to create a long vertical slit. Using a spoon fill each potato with the black bean filling, don’t worry if it overflows a little.
  • Take the ziplock bag with the lime crema and cut the bottom corner of the bag. This way the potatoes can be decorated with dots or lines of crema sauce.
  • Finish by topping off the potatoes with the freshly diced tomato and cilantro!

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Nutrition Facts

8 servings per container

  • Amount Per ServingCalories533
  • % Daily Value *
  • Total Fat 21.3g 33%
    • Saturated Fat 3.7g 15%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 868mg 37%
  • Total Carbohydrate 70g 24%
    • Dietary Fiber 4g 16%
    • Sugars 8g
  • Protein 21g 42%

  • Vitamin A 222%
  • Vitamin C 28%
  • Calcium 22%
  • Iron 30%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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