vegan sweet potatoes

Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxacan flavors, served over optional Mole Sauce. Vegan, healthy, flavorful and perfect for Sunday meal prep. Gluten-free.

Oaxacan-Style Baked Sweet Potatoes

potatoes,

olive oil,

onion,

bell pepper, diced small

zucchini,

garlic cloves, rough chopped

salt, more to taste

corn (or sub black beans)

—-

cumin

coriander

chipotle powder

-1 cup Mexican cheese cheese

Mole Sauce (optional, see below)

cilantro

pumpkin seeds (optional)

tomato sauce tomatoes

garlic

½ an onion- rough diced

water or broth

soy sauce or GF liquid aminos

chipotle chilies

tsp chili powder

tsp cumin

½ tsp salt and Pepper, more to taste

——–

sesame tahini paste or peanut butter

chocolate

Bake the Sweet Potatoes

Wash, dry, and poke holes into the sweet potatoes using a fork. Place on a parchment-lined sheet pan and bake on the middle rack until tender in the center when you pierce with a fork. Depending on size this may take anywhere from 60-90 minutes. Check at 50. You could do this ahead and refrigerate. (See notes for extra-large.)

Make the filling

 In a large skillet over medium-high heat, saute the onion in 1-2 tablespoons olive oil for 2-3 minutes. Lower heat to medium and add the bell pepper, zucchini, and garlic, and salt and saute until everything is tender- about 7-8 minutes. Add the corn, cook 2-3 minutes, and set aside.

(Optional) Quick Mole Sauce: 

Place all the ingredients (EXCEPT the CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a medium pot, bring it to a simmer over medium-low heat, cover (it will splatter), and cook 7-8 minutes over medium-low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat.  Turn heat off and set aside.

Complete Filling

When the sweet potatoes are tender and cool enough to handle, using a knife, split lengthwise, careful to not go all the way through. Push the two pointy ends together like you would a coin purse, revealing the fleshy insides. Using a spoon, scoop out about a half of a cup, out of each sweet potato and place this in a medium bowl. You should have roughly 2 cups or a bit more.  Add the cooked veggies and mix. Add all the spices and the optional cheese. Taste and make sure filling is salted and seasoned enough to your liking. Make it flavorful! Add more heat if you like.

Stuff

Spoon the filling back into the sweet potatoes, mounding them up a bit. Brush skins with a little olive oil. Add more cheese if you want.

Bake

these right on the same parchment-lined sheet pan you just used and feel free to sprinkle with more cheese. Alternatively, place them in a baking dish over a layer of Mole Sauce&#8211; up to you.

Bake at 375F until warmed all the way through, 25 minutes. ( If reheating directly from the fridge they will need longer.)

Garnish with pumpkin seeds, cilantro, or scallions.

Thank you for posting this at just the right time I needed it.  I'm making it now for tonight!

Delicious! I toasted the spices before adding them to the mix because I like to Taste them! I kept the corn and added beans as well. A little mixed greens salad on the side with avocado dressing, and the meal was complete. I do love my veggies.

A wonderful explosion of flavors! You are right - dont skimp on the spices. I sautéed all of the mole veggies and spices b4 blending. Added a smidge of cinn and cloves too....just a smidge. Used beans and corn in the veg filling. Served the stuffed sweet potatoes on the mole which OMG was amazing! Thank you once again, Sylvia. Best comfort food

Very yummy! I made without the sauce and will definitely make again.

I tried this recipe last night and it was a hit! Love the taste of warm sweet potato mixed with corn and the mole sauce was to die for! I didn't have zucchini and bell peppers on hand so I switched it out and used both corn and beans and it still tasted great. Going to make this again for Thanksgiving!

Made this last night, and it was fabulous! It's healthy but tastes so decadent! I never knew sweet potatoes could be so good!

Made this tonight, was very very tasty!!! Skipped the beans, used roasted cauliflower and butternut squash instead. Did not have queso fresco, so I subbed farmer's cheese and a little grated white cheddar. 

For the sauce: I used 80% dark chocolate. I omitted the adobo chilis in a can, used only a pinch of chipotle and chili pepper (since we can't tolerate too much heat), added mild smoked paprika and a good handful of dried oregano. It turned out really delicious! 

I served it w/ sour cream mixed w/ lime juice &amp; zest, this added a little brightness to counterbalance the rich flavors.  

Thanks Sylvia for another great recipe!

Only amendment: The recipe says the mole sauce is optional- it is not optional.
Make this if you want to impress people.

Just found your blog.  I was looking for spices that went well with cooked okra!  OMG!!! What a find. I am drooling!  Such delicious and different dishes just what I like to do, create recipes.  You are a true artist!  Okay not I have to go rattle some pots and pans!   Thank you so much.

This was wonderful!  I only had fingerling sweet potatoes, so I diced them up, roasted them, and then mixed with all the other ingredients, drizzling the mole sauce on top.  Leftovers are packed up with a bed of quinoa for lunch at work.  
(the mole sauce is going into rotation here for other dishes, too!)

Here, sweet potatoes are simmered in coconut milk and vegetable broth with curry and spices. This easy vegan curry dish is finished with cilantro, mint and lime and a scattering of roasted cashews for crunch!

 Sweet Potato Coconut Curry

mustard seeds

fennel seeds

olive oil

garlic, chopped

curry powder

“lite” coconut milk

vegetable broth

salt

sweet potatoes,

mint

unsalted cashews

lime juice

Pulse mustard seeds and fennel seeds in a spice mill or coffee grinder until roughly ground. Alternatively mash in a mortar and pestle.

Swirl olive oil in a large skillet, add garlic, curry powder and the ground seeds and place over medium heat. Cook, stirring until fragrant, 1 to 2 minutes. Stir in coconut milk, vegetable broth and salt, increase heat to high and bring to a boil. Add sweet potatoes, cover and return to a simmer. Reduce heat to maintain a brisk simmer, and cook, covered, stirring occasionally until the potatoes are tender, 20 to 25 minutes. Remove from heat stir in mint, cilantro, cashews and lime juice and serve.

This recipe is a winner! Flavors and aroma are just like those at a good Indian restaurant.  We ate it with brown rice and spinach, at Katie’s suggestion. I’d like to know how to add (or substitute) pork or chicken.

Top 2 vegan sweet potatoes recipes from across the web

The most viewed vegan sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oaxacan-Style Baked Sweet Potatoes

Sweet Potato Coconut Curry

Top 2 vegan sweet potatoes recipes from across the web

The most viewed vegan sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oaxacan-Style Baked Sweet Potatoes

Sweet Potato Coconut Curry

The most viewed vegan sweet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine