Vegan Loaded Sweet Potatoes with Baked Beans
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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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
Description
This recipe combines sweet potatoes baked until tender with baked beans prepared from soaked navy beans pressure-cooked in vegetable broth and seasoned with maple syrup, yellow mustard, garlic and onion powders, smoked paprika, and sea salt. Baking the sweet potatoes creates a soft interior that opens to hold the flavorful beans, while the smoked paprika imparts a subtle smoky warmth to the dish.
The sweet potatoes are creamy and sweet, contrasting the tangy, slightly sweet, and smoky baked beans. The beans have a tender texture from pressure cooking, while the sauce is well infused with spices and sweetness. The combination creates a satisfying balance of flavors and textures.
Serve the loaded sweet potatoes warm with optional toppings such as guacamole, cashew cream, salsa, or fresh herbs like parsley. This dish is suitable for vegan meals and offers comforting, nutrient-rich options without animal products.
Leftover components should be stored separately to maintain texture, with sweet potatoes and beans kept refrigerated for 3-4 days. Beans cooked in an Instant Pot may appear watery initially, but stirring and standing allows thickening. If beans are soaked quickly by boiling and resting, cooking times remain manageable. Alternative methods include a slow cooker or stovetop for beans if an Instant Pot is unavailable.
Ingredients
- 4 sweet potato scrubbed
For the Baked Beans
- 1 cup Navy beans soaked overnight, dry, 200g; aka white beans
- 1.5 cups vegetable broth low sodium
- ¼ cup maple syrup
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon smoked paprika
- ½ teaspoon salt sea salt
Optional Toppings
- guacamole
- cashew cream
- salsa
- parsley fresh; or 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.
Notes
- Store sweet potatoes and baked beans separately in the refrigerator for up to 3-4 days and assemble before serving.
- For quick bean soaking, boil then let sit covered for 45-60 minutes before cooking.
- If Instant Pot baked beans appear watery after cooking, stir and let sit uncovered to thicken.
- Adjust baking time for larger sweet potatoes, testing doneness by fork tenderness.
- Beans can be prepared in a slow cooker or stovetop method if an Instant Pot is not available.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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