Vegan Loaded Sweet Potatoes with Baked Beans
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
-
Servings
4 Servings
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Calories
348 kcal
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Course
Main Course
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Cuisine
South American, American, Mexican, Canadian
Vegan Loaded Sweet Potatoes with Baked Beans
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These vegan loaded sweet potatoes are stuffed with baked beans and topped with guac! Hello comfort food!
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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
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.
Equipments used:
Notes
- Store leftovers separately in the fridge for 3-4 days and assemble your loaded sweet potatoes just before enjoying.
- 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.
Nutrition Information
Show Details
Calories
348cal
(17%)
Carbohydrates
73g
(24%)
Protein
14g
(28%)
Fat
1g
(2%)
Sodium
437mg
(18%)
Potassium
1430mg
(41%)
Fiber
13g
(52%)
Sugar
19g
(38%)
Vitamin A
19305IU
(386%)
Vitamin C
3mg
(3%)
Calcium
187mg
(19%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348cal | 17% |
| Carbohydrates | 73g | 24% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Sodium | 437mg | 18% |
| Potassium | 1430mg | 30% |
| Fiber | 13g | 52% |
| Sugar | 19g | 38% |
| Vitamin A | 19305IU | 386% |
| Vitamin C | 3mg | 3% |
| Calcium | 187mg | 19% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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