These Vegan Stuffed Sweet Potatoes are filling, flavorful, and fun! Roasted sweet potatoes are loaded with a Southwestern-style filling made from seasoned beans, tomatoes, and corn, then served with delicious toppings for a wholesome plant-based meal everyone will love.

We’re big on sweet potatoes in our household. When we’re not making brown butter sweet potatoes or this gluten free sweet potato casserole for the holidays, we’re using them in other fun recipes, like sweet potato hummus, sweet potato breakfast bowls, and this Vegan Stuffed Sweet Potatoes recipe! 

Digging into vegan loaded sweet potatoes allows us to enjoy these bright orange potatoes in all their glory, along with a refreshing and zesty filling. Every bite is hearty, filling, and just plain delicious! You don’t have to be vegan to fall for them—the mix of Southwestern flavors will do that on their own.

What’s better is that baked stuffed sweet potatoes are endlessly versatile. Play with the filling all you like—there’s lots of room for more veggies, vegan cheese, your favorite toppings, or whatever you have leftover in the fridge.

Recipe features

• Roasted sweet potatoes are sliced in half and stuffed with a Southwest-seasoned bean and vegetable filling.
• Enjoy them as a wholesome, budget-friendly, and filling lunch or dinner.
• Make this recipe your own! Mix and match the veggies, add your favorite plant-based proteins, or change up the toppings.

Ingredients

Sweet potatoes – Pick up 4 medium to large sweet potatoes. Before roasting, wash the outside of the potatoes and dry them well to help the skins crisp in the oven. 

Beans – I used pinto beans in the filling, but black beans, kidney beans, or cannellini beans would also pair well. Opt for canned beans (drained and rinsed) to keep this recipe quick and easy! 

Vegetables – The sweet potato filling is mostly made up of fresh vegetables to freshen up every bite. I used cherry tomatoes, corn, cilantro, red onion, and garlic.

Seasonings – The filling is seasoned with a mix of chili powder, cumin, salt, and black pepper, plus some fresh lime juice for a hint of tang. You can swap the dry seasonings for a pre-made taco seasoning blend if you’d like.

How to Make Vegan Stuffed Sweet Potatoes

Step 1: Bake the potatoes. Brush the sweet potatoes with olive oil and place them on a baking sheet. Bake the sweet potatoes until they’re fork tender.

Step 2: Make the filling. Meanwhile, stir all of the filling ingredients together in a large bowl.

Step 3: Stuff the potatoes. Once the baked potatoes are cool to the touch, cut them in half and scoop out some of the flesh. Add a scoop of filling on top of each sweet potato half and serve with your desired toppings. Enjoy!

Tips and FAQs

• The sweet potatoes do NOT need to be wrapped in foil while baking. Keeping them uncovered will yield crispy and lightly caramelized skins. 
• Do raw red onions taste too strong for you? Soak them in a bowl of cold water for 10 minutes before adding them to the filling. This will tone down their strong flavors.
• Feel free to microwave the sweet potatoes instead of roasting them in the oven. The skin won’t be as crispy but it’s a much faster method! 

More filling and topping ideas

There are plenty of ways for you to play with the filling and toppings here. Check out these ideas:

• Plant-based protein – Swap the pinto beans for your favorite canned beans or incorporate crumbled and baked or pan-fried tofu or tempeh.
• Vegetables – Use white onions instead of red onions or add chopped lettuce, green onions, diced bell peppers, or jalapenos to the filling.
• Vegan cheese – Either drizzle vegan queso over top of the assembled potatoes or sprinkle the tops of the stuffed potatoes with vegan mozzarella cheese, place them under the broiler until the cheese melts, and enjoy.
• Toppings – Top the stuffed sweet potatoes with a dollop of guacamole, vegan sour cream, fresh cilantro or parsley, pickled red onions, diced avocado, pico de gallo, salsa verde, or vegan chipotle aioli.

Serving suggestions

One vegan stuffed sweet potato is quite filling on its own but you can always round out the meal with a salad or cooked vegetables on the side. I love this dish with a side of vegan tortilla soup, cauliflower steaks, and quinoa salad.

If you’re craving hearty or warm side dishes, feel free to pair the potatoes with a scoop of this vegan cauliflower gratin or this loaded vegan taco salad. Some chips and black bean corn salsa or serrano salsa would be tasty, too!

Vegan Stuffed Sweet Potatoes FAQs

Can I roast the sweet potatoes in advance?

Yes, you can roast the sweet potatoes up to 5 days ahead of making this recipe. Store them in an airtight container in the fridge, then reheat them in a 400ºF oven for 10 to 15 minutes before slicing and stuffing them with the filling.

Can I cook the filling?

Yes, you can cook the filling if you prefer warm stuffed sweet potatoes. Heat a skillet over medium heat and add all of the filling ingredients. Cook until it’s warmed through, then serve over top of the roasted sweet potatoes.

Warming up the filling also gives you the opportunity to incorporate other cooked elements, like quinoa, rice, or a batch of walnut taco meat.

Does this recipe work with regular potatoes?

It sure does! The sweet potatoes can easily be swapped for roasted Russet potatoes if you’d like.

Storage

Make ahead: The sweet potatoes can be roasted and stored in the fridge for a few days before serving (see the instructions above). The filling, however, is best served within a few hours of being assembled.

Refrigerator: Transfer the leftover stuffed sweet potatoes to an airtight container and store them in the fridge for up to 5 days.

Reheating: Enjoy the leftovers cold or reheat them in the microwave before serving them with fresh toppings.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!