Welcome to your new favorite summer recipe! These vegan stuffed sweet potatoes are not only visually stunning but also bursting with flavor. Imagine perfectly roasted sweet potatoes, sliced lengthwise, filled with a velvety beet‑cashew cream that glows pink like a delicate rose. Topped with fresh parsley, this plant‑based dish is satisfying, nutritious, and perfect for warm‑weather meals. If you’re looking for a healthy, easy‑to‑make recipe that feels gourmet, this one is sure to be your next go‑to.
Why You’ll Love This Vegan Stuffed Sweet Potatoes Recipe
- Bright and Instagram‑worthy: That vibrant rose filling steals the spotlight—perfect for sharing.
- Rich, creamy, plant‑based goodness: Thanks to soaked cashews and coconut milk.
- Naturally gluten‑free & dairy‑free: Everyone at the table can enjoy it.
- Meal‑prep friendly: Bake the potatoes ahead and blend the filling in minutes.
- Versatile: Serve warm as a main, cold as a salad, or even mash the filling for toast.
Ingredient Notes
- Sweet Potatoes: Choose large, firm ones with smooth skins—ideally 2 for 4 servings.
- Raw Cashews: Key for creaminess. Soak for at least 30 minutes in hot water, or overnight in cold for best texture.
- Cooked Beet: One small beet (about ½ cup chopped) gives that signature pink hue and earthiness.
- Canned Coconut Milk: About 3–4 tablespoons. Use full‑fat for richness, light for a leaner option.
- Lemon Juice: 1 tablespoon adds bright, balancing acidity.
- Salt & Pepper: To season as needed—start modest, adjust after blending.
- Fresh Parsley: Chopped, for garnish. Its freshness finishes the flavor beautifully.
- Optional seasonings: Chili flakes, hemp seeds, or nutritional yeast for extra interest.
Recipe Tips
- Even roasting: Choose sweet potatoes of similar size. Prick skins to prevent bursting and slice lengthwise for easy filling.
- Soaking cashews: Hot water soak cuts traditional overnight time to 30 minutes—just be sure they’re softened.
- Blending consistency: Start with less coconut milk; add more if needed.
- Make‑ahead hacks:
- Roast potatoes up to 2 days in advance, store in fridge.
- Prepare beet‑cashew filling 3 days ahead—it thickens in fridge but stirs easily.
- Color tip: Beet varieties (golden vs. red) change the filling’s tone—sweet and sunny vs. vivid pink.
Step‑by‑Step Instructions
1. Prep & Bake Sweet Potatoes
- Preheat oven to 200 °C (400 °F).
- Wash and dry 2 large sweet potatoes. Prick each with a fork to release steam.
- Slice lengthwise to create two long halves.
- Place cut‑side up on a lined baking sheet. Lightly brush with olive oil and sprinkle with salt.
- Bake 30–40 minutes, until flesh is tender and edges are caramelized.
2. Soak Cashews
- While potatoes bake, soak 1 cup raw cashews:
- Quick method: cover with hot water for 30 minutes, or
- Traditional method: soak in cold water overnight.
- Drain and rinse before using.
3. Cook & Prep Beet
- If you’ve bought pre‑cooked beet, simply peel and chop roughly to total ½ cup.
- For raw beet: roast or boil until tender, then peel and chop.
4. Blend the Filling
- In a high‑speed blender or food processor, combine drained cashews, chopped beet, 3 tbsp coconut milk, 1 tbsp lemon juice, and salt & pepper to taste.
- Blend until ultra‑smooth. Scrape down sides and add more coconut milk if needed.
5. Fill the Potatoes
- Once baked, cool potatoes slightly. Gently mash a bit of the flesh near the center to make a shallow well.
- Spoon or pipe the rose‑colored filling into each half.
6. Garnish & Serve
- Sprinkle chopped fresh parsley on top.
- Optional: finish with a sprinkle of chili flakes or hemp seeds for crunch/heat.
- Serve warm, and enjoy!
Vegan Serving Suggestions
- As a main course: Pair with quinoa or greens salad for a complete meal.
- As a side dish: Serve with grilled veggies or protein bowls.
- For brunch: Scoop filling onto toast, top with sprouts or avocado.
- On a grazing board: Use filling as a dip for crackers and veggie sticks, with potato halves as edible bowls.
Storing Tips
- Refrigerator: Store filling in airtight container up to 4 days. Cover roasted potato halves the same day, consume within 2 days for best texture.
- Freezing: Filling freezes well for up to 3 months—thaw overnight in fridge and stir before using.
- Reheating:
- Potatoes: bake at 180 °C (350 °F) for 10–15 minutes until heated.
- Filling: warm gently in microwave or saucepan; if thick, stir in a splash of coconut milk.
Frequently Asked Questions
1. Can I use almond or oat milk instead of coconut milk?
Coconut milk gives best creaminess and richness, but almond or oat milk works—just add a bit of olive oil or tahini for fat.
2. What if I don’t like beets?
Swap with roasted red bell pepper or carrot for another pink‑orange color and sweetness.
3. Can I bake sweet potatoes whole instead?
Yes—bake whole, then slice open and fill. But halving shortens cooking time.
4. How do I make this nut‑free?
Replace cashews with extra‑firm tofu or blanched sunflower seeds, and use nutritional yeast for depth.
5. What if I don’t have parsley?
Microgreens, fresh cilantro, chives, or arugula all pair beautifully as garnish.
Essential Equipment
| Item | Purpose |
|---|---|
| Baking sheet & parchment paper | For roasting sweet potatoes easily |
| Sharp knife | To halve potatoes neatly |
| High‑speed blender or food processor | For ultra‑creamy beet‑cashew filling |
| Mixing spoon or spatula | To stir and adjust filling texture |
| Measuring cups/spoons | For accurate ingredient portions |
| Serving platter/plates | To present potatoes beautifully |
These vegan stuffed sweet potatoes are the summer dish you didn’t know you needed—quintessentially healthy, delightfully colorful, and impossibly creamy. The cozy, baked potato base pairs flawlessly with a luscious beet‑cashew rose filling that looks and tastes gourmet. It’s vegan, gluten‑free, and easy on your prep time. Whether for weeknight dinners, guests, or stunning brunches, this recipe has you covered.
I’d love to hear from you!
- Tell me: If you make this dish, comment below how you garnished it—did you add chili, hemp seeds, or something fun?
- Rate it: On a scale of 1–5, how creamy did your filling turn out?
- Ask away: Any ingredient swaps or serving ideas you’d like to explore? I respond to every comment!
- Share: Loved it? Tag me on Instagram with #VeganStuffedSweetPotatoes so I can see your creations!
Vegan Stuffed Sweet Potatoes with Creamy Beet Filling
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
These vegan stuffed sweet potatoes are filled with a creamy beet-cashew “rose” sauce—vibrant, healthy, and perfect for summer meals!
Ingredients
- For the Sweet Potatoes:
- 2 large sweet potatoes, halved lengthwise
- Drizzle of olive oil (optional)
- Pinch of salt
- For the Rose Filling:
- 1 cup raw cashews, soaked overnight (or soaked in hot water for 1 hour)
- 1 small cooked beet (about ½ cup, peeled and chopped)
- 3–4 tablespoons canned coconut milk (adjust for consistency)
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- For Serving:
- Fresh parsley, chopped (for garnish)
- Optional: a sprinkle of chili flakes or hemp seeds
Instructions
- Bake the Sweet Potatoes
Preheat the oven to 200°C (400°F).
Place the halved sweet potatoes cut-side up on a lined baking tray. Drizzle with a little olive oil and sprinkle with salt.
Roast for 30–40 minutes or until soft and caramelized on top. - Prepare the Rose Filling
Drain the soaked cashews and place them in a high-speed blender or food processor.
Add the cooked beet, coconut milk, lemon juice, salt, and pepper.
Blend until very smooth and creamy. Add more coconut milk if needed to reach your desired consistency. - Assemble
Once the sweet potatoes are done, let them cool slightly.
Use a spoon to slightly mash the center of each half, creating a small well.
Fill generously with the beet-cashew cream. - Garnish & Serve
Sprinkle with chopped fresh parsley and serve warm.
Optional: add chili flakes for a bit of heat or hemp seeds for extra protein and crunch.
