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5.0 from 18 votes

Vegan Loaded Sweet Potatoes with Baked Beans

These vegan loaded sweet potatoes are stuffed with baked beans and topped with guac! Hello comfort food!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4 Servings
Calories: 348 kcal
Course: Main Course
Cuisine: South American , American , Mexican , Canadian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. While the beans and potatoes are cooking, prepare your guacamole or any other toppings you are using.
  4. 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 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

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

% 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.