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Vegan Loaded Sweet Potato Skins

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  • Yield: Serves 10 1x


For the cashew cheese:

  • 3/4 cup raw cashews
  • 1/4 cup filtered water
  • 1/4 cup nutritional yeast
  • 1/2 tbsp apple cider vinegar
  • 1/2 tbsp dijon mustard
  • 1/8 cup white miso paste
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp white pepper
  • 1/8 tsp salt

For the sweet potato:

  • 5 small sweet potatoes
  • 3/4 cup cashew cheese
  • 1/2 jalapeño pepper, minced
  • 1 tomato, diced
  • 3 green onions, thinly sliced
  • 1/4 cup black beans, rinsed
  • Optional: vegan sour cream


For the cashew cheese:

  1. Combine all ingredients into a food processor and pulse until combined and smooth texture. Add more water as necessary to achieve desired consistency.

For the sweet potatoes:

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Pierce sweet potatoes with a fork in several places. Bake for 45-60 minutes or until fork tender.
  3. Remove from oven and let cool for 15 minutes.
  4. Using a knife, cut sweet potatoes lengthwise into two equal halves. Scoop out flesh, leaving a thin layer of sweet potato intact.
  5. Transfer sweet potato flesh to a medium mixing bowl and mash with cashew cheese until combined and smooth consistency.
  6. Scoop sweet potato/cashew cheese mixture back into the sweet potato skins. Bake again at 375 degrees for 15 minutes or until skins are crispy and mixture is hot.
  7. Remove skins from oven and top with beans, tomatoes, jalapeño, and green onions.
  8. Optional: Serve with vegan sour cream for dipping or dolloping.