sweet Potatoes with Vegan Filling

Fully Loaded Sweet Potatoes with Vegan Filling

I love sweet potatoes! They are super-versatile, tasty, filling and – last but not least – super-tasty.

Fully Loaded Sweet Potatoes

  • Servings: 2
  • Difficulty: easy
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    For the Fully Loaded Sweet Potatoes
  • 2 large sweet potatoes
  • 2 tablespoons Quick Plant Cream
  • 60 g (2 oz) sweet corn
  • 1⁄2 red (bell) pepper, finely diced
  • 1/4 red onion, finely diced
  • 1 lime, cut into wedges
  • coriander (cilantro) leaves
  • 1 avocado, peeled, pitted and sliced
  • 1 tablespoon finely chopped chilli
  • salt and freshly cracked black pepper
  • Boosters:
  • sesame seeds
  • hemp hearts


  1. Preheat the oven to 200°C (400°/Gas 6) and line a baking (cookie) sheet with baking parchment.
  2. Cut the sweet potatoes in half (to cook quicker) and lay them on the prepared baking sheet. Cook for 30 minutes or until soft.
  3. Once roasted, scoop out the inside and mash with the plant cream, sweet corn, pepper, red onion and a squeeze of lime. Season with salt and pepper to taste. Spoon back into the skins. Top with a quarter of the avocado on each half, a few coriander leaves and a sprinkling of chilli for kick.

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