"Fully stuffed baked sweet potatoes are so damn tasty, especially when topped with a drizzle of tahini! I tried these out as a bit of an experiment and so far I've had them three days in a row and if that isn't a testament to their tastiness then I'm not sure what is."
Stuffed Baked Sweet Potatoes
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 sweet potatoes, washed
- 1/2 red onion, finely diced
- 1/4 cup thinly sliced red or green cabbage, or Brussels sprouts
- 2 scallions, sliced
- a handful of fresh cilantro
- 1/2 avocado, sliced
- 1 small jalapeño, finely diced
- Black pepper, freshly ground
- 2 tablespoons tahini
- 1 lime, juiced
Method
Step 1
Preheat your oven to 400˚F. Place the potatoes on a lined baking tray and bake for approximately 40 minutes, or until a knife can easily slice through the potato.
Step 2
When the potatoes are baked, remove from the oven and slice lengthwise. Carefully pull either side apart using a fork so they open up.
Step 3
Stuff the potatoes with the red onion, cabbage, scallion, and cilantro. Top with avocado and garnish with the diced jalapeño and pepper.
Step 4
Drizzle the tahini over each potato along with a squeeze of fresh lime and serve immediately.