Southwestern Sweet Potatoes. Vegan Style.

5 years ago

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This is a story about a girl and her sweet potato.

Actually, this is really a story about a girl and how she wanted to impress her family with her newfound vegan cooking techniques.

Vegan cooking?

I have been thoroughly pondering answers to the same question lately, and though there are many good answers, I will choose two to share with you.

1. I love a good challenge in the kitchen, as I love my Iron Chef America


You will notice that the inverse of this graph would show that overall health goes up as animal products begin to go down. And yes, I learned these things from other places than this graph.

But I digress.

So in dreaming up a vegan meal to satisfy and impress, I decided to take the creamy deliciousness of the sweet potato casserole and marry it with edgy southwestern flavors thus creating their gastronomically gorgeous baby.

Meet the southwestern sweet potato.

{How anti-climactic... Please help me with a new name??}

This sweet little potato is a God-given gift to all of us sweet and savory mixers, being at once the perfect vehicle for either brown sugar with marshmallows or spicy chipotle and lime.

Hence the new holiday tradition – {at least in my house!}

Vegan Southwestern Sweet Potatoes

  • Four medium round-as-you-can-get-em sweet potatoes
  • One small yellow onion
  • Almond milk, unsweetened and plain, or other vegan milk
  • 2-3 garlic cloves
  • Salt, pepper, chipotle/lime seasoning OR ½ tsp chipotle adobo sauce with 1 tsp. lime juice (more or less to taste)
  • 1 T. Olive oil if desired
  • 1 15oz can black beans, rinsed and drained
  • About ¾ cup frozen sweet corn, thawed


  • 1 cup raw cashews, soaked 4+ hours in water, drained
  • Almond milk
  • 1 Tablespoon nutritional yeast (use for additional creamy flavor - but tastes good even if you don't have it)
  • Salt, pepper, chipotle/lime, chili powder to taste
  • Fresh cilantro

To Make:

  • Preheat oven to 350
  • Thoroughly wash sweet potatoes, since the skin is delightful to eat as well, but needs to be cleaned
  • Poke a few holes in each sweet potato, microwave for 4 minutes on one side and 2-4 minutes on the other until soft but not mushy
  • Let cool a few minutes. During this time, I like to prep the onions, garlic and cilantro or make a side dish
  • Cut potatoes in half, then scoop out the insides with a spoon, leaving about a ¼” of potato on each skin

  • Transfer potato insides to a food processor – preferred over a blender whenever available – and process for a few minutes. Add about 1/3 c. of almond milk. Process. Add more almond milk as necessary to reach a creamy, mashed-potato consistency. Add seasonings. Process. Taste-test with a clean spoon – no double-dipping! :) And continue to add seasonings as desired.

  • Finally, mix potato with corn and black beans, and transfer into potato skins on a baking sheet. Pack in all of the
  • filling until each one seems almost too full to be possible.
  • Bake 10-15 minutes or until heated through.

For the Cashew Cream: (can be done up to a day ahead)

  • Process soaked and drained raw cashews in a food processor
  • Add enough almond milk to reach the consistency of sour cream
  • Add seasonings such as salt, pepper, chipotle/lime juice, chili powder, some of the cilantro


  • Take potatoes out of the oven
  • Top with cashew cream, and perhaps a little more chipotle powder, and fresh cilantro, with a few lime slices on the side
  • Serve ASAP!

These turned out to be much easier than I thought - the sweet potatoes did most of the work making it tasty-licious.

I made these for my family one night.  And then two days later... but this time with leftovers!

These were enjoyed with a quinoa-kale salad ;)


*Notes: I made these, yet again, tonight. This time, I went with about 2-4x the amount of chipotle-adobo sauce as I wrote in the recipe, more lime juice, plus some of the chipotle/lime seasoning I had gotten at the grocery store.  While spicy, I just wanted to note, I liked it better this time.  I also didn't have any cashews or the time to soak them, so I winged it by pureeing some sliced, skinless almonds with increasing amounts of almond milk to get the same consistency. Slightly different taste and perhaps a bit more gritty than if I had soaked it, yet just as delicious and worth the time saver for a week night!

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