Loaded Sweet Potatoes

This loaded sweet potato recipe from Oh She Glows Every Day will soon become a weeknight favourite. It's a warming and satisfying vegan dinner that is quick and easy to prepare, and full of delicious, nourishing ingredients.

From the book

Oh She Glows Every Day by
Oh She Glows Every Day
Plant-based recipes to fall in love with
Inspiring vegan recipes
Vegan twists on family favourites


This is one of my easiest go-to weeknight meals. I throw the sweet potatoes in the oven, and I whip up the avocado crema and toppings about fifteen minutes before they are finished roasting. It does take a while for the potatoes to roast, but almost all this time is inactive, so you can be away from the kitchen taking care of other end-of-the-day tasks. If you’re in a real rush to get dinner on the table, feel free to chop the sweet potatoes into small cubes and roast them at 400°F (200°C) for 20 to 35 minutes, flipping once halfway through, and then top them with the fixings. Green salad, rice and/or corn on the cob make perfect side dishes for this comforting dish, but it’s satisfying all on its own too.

A fun way to vary this recipe is to swap the baked sweet potato for baked russet potatoes and the avocado coriander crema for my All-Purpose Cheese Sauce.

Serves 2 as a main course or 4 as a side
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min


2 medium sweet potatoes
For the avocado coriander crema:
25g fresh coriander, large stems removed
1 small clove garlic
1 medium/large ripe avocado, pitted
4 tsp fresh lime juice, or to taste
1 tbsp water
¼ tsp fine sea salt, or to taste
For the loaded sweet potatoes:
1 tbsp extra-virgin olive oil
150g diced sweet onion
2 medium cloves garlic, minced
¼ tsp chilli powder, plus more for serving
¼ tsp ground cumin, plus more for serving
1 x 400g can black beans, drained and rinsed, or 260g cooked black beans
Fine sea salt and freshly ground black pepper
Fresh lime juice
2 spring onions, thinly sliced

Essential kit

You will need: a food processor.


1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. With a fork, poke several holes into each potato. Place on a baking sheet and roast for 45 to 75 minutes (timing depends on the size), until the flesh is tender and you can easily slide a knife through the center. After baking, let the potatoes cool for 5 to 10 minutes.

3. Make the avocado coriander crema: In a food processor, process the coriander and garlic until minced. Add the rest of the ingredients and process until mostly smooth. There might be small bits of coriander, but this is okay.

4. In a medium frying pan, heat the oil over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, until softened. Stir in the chilli powder, cumin and black beans and cook for another minute or two. Add the salt, pepper, and lime juice and stir again to combine.

5. Assemble the sweet potatoes: Slice each potato in half lengthwise. With a knife, score the flesh in a crisscross pattern. Gently mash the flesh with a fork to fluff. Sprinkle on some sea salt and pepper to season.

6. Layer the avocado crema and black beans by the spoonful across each potato half. Garnish each with spring onion, a pinch of chilli powder and cumin, and a sprinkle of salt and pepper. Serve immediately.

Tip: If you have leftover black beans, you can freeze them for a later use (such as in my Black Bean Rancheros).

Make it kid-friendly: Top the potatoes with chopped avocado instead of the avocado coriander crema.

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