Sweet + Spicy Stuffed Sweet Potato

What a tongue twister! Sweet potatoes are hearty and a really healthy starchy vegetable. This recipe is slightly sweet, a little hot and super delicious! It looks like a lot of ingredients but it is very simple to make! The smokey, sweet tofu mixture adds a great level of flavour to this tex-mex recipe. Full of healthy fat, protein and carb this is a great dinner and makes for good leftovers. Yields 4 sweet potatoes.


1 can black beans

4 sweet potatoes

1 small onion

2 cloves of garlic

1/2 cup of veg stock

1 can corn

3/4 block firm tofu

1/2 red pepper

1 avocado

1 tomato

6 tbsp liquid smoke

2 tbsp tamari

1 tbsp maple syrup

1 tbsp cumin

1 tsp paprika

1 tsp chili flakes

2 tbsp nutritional yeast


Wash sweet potatoes and prick them with a fork. Bake for 40 minutes until tender (or 5 mins in the microwave). In a pot add chopped onion, garlic, pepper, corn, black beans, veg stock, cumin, chili flakes and paprika. cook on medium heat until all the veggie stock is soaked up. In a separate pan crumble firm tofu in your hands so it's like an egg texture. Add in liquid smoke, tamari, nutritional yeast and maple syrup. Cook on medium heat until slightly browned. Add to bean mixture.

Dice a tomato and an avocado.

Once the potatoes are cooked, slice them in half 3/4 to the bottom and open slightly. Fill with bean and tofu mixture, top with diced tomato and avocado.

Love sweet potatoes? Check out my sweet potato breakfast recipe or my easy sweet potato chips!

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Emily Manuel, B.A, RHN, CYT

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