Stuffed Baked Sweet Potatoes

Sweet potatoes are so good. I enjoy them roasted with rosemary, boiled, as fries (my favorite kind of fries) and have used them in several recipes (check out my black bean-sweet potato Taquitos and sweet potato Burger). I discovered that baking them was equally- if not more- delicious than the other forms I had tried, and by golly, we’re hooked! We already finished our bag of potatoes– all of which were baked and gobbled up by all two of us.

I never would’ve thought that fresh toppings like basil and tomato would pair so well on a baked sweet potato, but they taste great together. Here are a few other stuffing options:

Fresh veggies/fruit- chives, onion, kale, cilantro, basil, avocado, tomato,
Grilled veggies- spinach, broccoli, corn
Beans- black beans, garbanzo beans, hummus, chili
Quinoa, Rice
Nuts or seeds- silvered almonds, pine nuts, sesame seeds
Cheese/Sauce- nacho cheese, vegan mozzarella shreds, vegan sour cream
Vegan bacon bits
Sweetener- brown sugar, maple syrup

I made a savory Chili-Cumin Sauce (recipe below) to drizzle over the onion-tomato-basil stuffed potatoes. Yum!

Bake potatoes for 45 minutes on a cookie sheet lined with foil (to catch the natural sugar that will ooze from the skin). Preheat oven to 400º F.

It’s tempting to hold these like a taco and bite into an end. I’ll be honest and share that my husband and I both enjoyed a few handheld bites 🙂

Tomato-Basil-Stuffed Baked Sweet Potatoes (Portions for 4 small potatoes)

4 Sweet Potatoes

1 Tomato, diced

1/4 c Onion, chopped

4+ large leaves of fresh Basil, finely chopped

Chili-Cumin Sauce (recipe below)

Directions:
Preheat oven to 400º F.
Rinse and pat dry potatoes.
Poke potatoes all over with a fork.
Line a baking sheet with foil and bake potatoes on sheet for 45 minutes.
When finished, the skin will be thin and potato will be soft. Skin will be oozing with caramelized-sugar-deliciousness 🙂
Cut down the middle and open potato for stuffing.

Chili-Cumin Sauce (for 4 small potatoes)
2 Tbsp Vegan Mayonnaise
1 Tbsp Water

1/2 tsp Lemon Juice

1/2 tsp crushed Garlic

1/4 tsp ground Cumin
1/8+ tsp Chili Powder

-Stir until well blended. You might want to double or triple the recipe if you have large potatoes or if you are serving more than 4.
Drop 2-3 tsp into baked potato before serving.

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