Southwestern Stuffed Sweet Potatoes with Cashew Sour Cream (v + gf)

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 stuffed sweet potato. 

(Is it weird that I keep wanting to say "pertater?" Oh, wait, yes, that is weird!)


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!}

Southwestern Stuffed Sweet Potatoes

This was inspired by the mouthwatering photo from Pinch of Yum! 

For the pertater fillin:

  • 4 small, round-as-possible sweet potatoes
  • 1 small or 1/2 a large yellow onion, peeled and chopped
  • 2-3 garlic cloves, peeled
  • Salt, pepper, cumin, chipotle seasoning OR ½ tsp chipotle adobo sauce with 2 tsp. lime juice (more or less to taste) 
  • 1/3 of a peeled avocado  
  • 1 15-oz can black beans, rinsed and drained
  • About ¾ cup frozen sweet corn (thawed or frozen is fine)
  • 2-5 T. unsweetened plain almond milk (start with 2 and add more as needed) 
  • 1/2 to 1 tsp. hot sauce  
  • 1/2 cup fresh cilantro
  • 1 stalk chopped green onion

Preheat the oven to 350 degrees F.

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 in a casserole dish with 1/2 inch of water on the bottom for 4-5 minutes.  Flip the potatoes over and microwave another 4-6 minutes, checking with a toothpick or fork until they are soft inside but not mushy.

Let cool a few minutes. During this time, I like to prep the onions, garlic and cilantro.

Cut potatoes in half, then scoop out the insides with a spoon, leaving about a ¼” of potato on each skin.  I found that using a small knife to cut around the edges of the potatoes first helps to get the insides out without breaking the potato skins.


Place 1/3 avocado, potato insides, lime juice, 2 T. almond milk, a handful cilantro, seasonings, and hot sauce in a food processor.

Process for a minute or two until the potatoes reach a creamy mashed potato consistency.  If it looks like it needs more liquid, add more almond milk and process again.

Add onion and garlic to the food processor, and process until there are no more large chunks.  (Small chunks of onion are fine to leave.) 

Taste-test, and add spices as needed.

When the potato mixture is ready, scoop out with a rubber spatula and transfer to a medium bowl.  Add the corn and beans and mix in. 


Place potato skins in a large glass casserole dish or on a baking pan.

Fill the potato skins until they are heaping with filling, and bake in the oven about 10-15 minutes, until heated all the way through.

*Note: if you want to make these ahead of time, just place them in a covered casserole dish in the refrigerator 1-2 days before you want to bake them.  You can also bake them one at a time if you don't need all at once. 

While these are baking (or can be done ahead), we can make the creamy cashew sour cream. 

Trust me, this is a necessary accompaniment, even if you don't like real sour cream!


Cashew Sour Cream

2/3 cups raw cashews, soaked in water 4 hours to overnight (okay, that's the best way, but if you can't wait another second, just use raw cashews and expect a little chunkiness).

  • 3-5 T. unsweetened plain almond milk (more if needed)
  • 2 tsp. lime juice
  • Handful cilantro leaves
  • Dash or two hot sauce
  • salt to taste

Blend all ingredients thoroughly in a food processor until very smooth.  You may need to keep adding almond milk slowly until it reaches roughly the consistency of sour cream.  Taste test + add more lime juice and hot sauce if needed.

Finally, when your sweet potatoes are hot, plate them immediately, add cashew sour cream, and garnish with green onions and cilantro!