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Loaded Sweet potato recipe Vegan Gluten Free

Loaded Sweet Potato - Vegan GF

Nutriment Health and Fitness
Super easy recipe and super delicious. All it needs it a side of protein of choice.
For plant-based diets, protein can be cooked black beans, peas, chickpeas, and tofu. To name a few.
Optional to either instant pot or bake the sweet potato's.
Diet:
This dish is completely plant based, and low in calories . Perfect dinner if you are on my weight management program.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly and plant-based diet.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course dinner, entree, lunch, Side Dish
Cuisine American
Servings 2 Servings

Equipment

  • Instant pot or oven
  • small glass bowl
  • Food Processor or Blender
  • Spatula
  • Fork
  • 3/4 cup, 1/4 tsp, 1/2 tsp, tsp, tbsp

Ingredients
  

Instant pot

  • 2 Large or 4 small size sweet potato's. Wash them well and poke a fork into both sides of the sweet potato. dig in a a little if they are thick.
  • 1 cup filtered water

Vegan Sour Cream

  • 3/4 cup Raw cashews
  • Enough boiled water to cover the raw cashews in a glass bowl
  • 1 tbsp Fresh lemon juice
  • 1 tsp Apple cider vinegar
  • 1/2 tsp Himalayan or sea salt
  • 6 tbsp Plant-based milk. I used oat milk. You can also use water.

Optional for the toppings

  • Vegan Butter
  • Spring onion sliced
  • Ground pepper
  • Vegan cheese

Instructions
 

Vegan Sour Cream

  • Add the cashews to the glass bowl and add enough boiled water from the kettle to cover them. Let soak for 30 minutes.
    Drain, rinse, drain again.
    Add the cashews to a blender or food processor with the lemon juice, apple cider vinegar, salt and plant-based milk. Blend well until it is creamy smooth. Use the spatula to clean the sides and blend again.
  • To cook to sweet potato's either bake or use the Instant Pot.
    For the Instant Pot:
    Place the trivet at the bottom of the Instant pot. Then add the 1 cup water and place the sweet potatoes on the trivet.
    Turn on, add the lid, and set valve to 'sealing'.
    If there is 4 small then Manual setting for 15 minutes.
    If there is 2 medium then Manual setting for 30 minutes.
    After timer goes off after 30 minutes, allow the pressure to release naturally for 20-30 minutes.
    Remove the lid and check with a fork for doneness.
    Remove the sweet potatoes and plate them. Cut each down the centers, squeeze gently to open, and use a fork to mash the inner sweet potato.
  • If topping with vegan cheese, quickly broil them until the cheese starts to melt.
    Serve with the toppings of sour cream, butter, pepper, and sliced spring onions.
  • Can be served with a side of your choice of protein to make it a meal.
Keyword cashews, Dairy-Free, gluten free, instant pot, plant based, plant-based meat, recipe, stuffed mushrooms, sweet potato, vegan butter, vegan sour cream, vegan, vegetarian
Tried this recipe?Let us know how it was!