Vegan Perfect Baked Sweet Potatoes
Experience the irresistible simplicity of **Vegan Perfect Baked Sweet Potatoes**, a wholesome, flavor-packed dish that's perfect for any meal. Featuring tender, caramelized sweet potatoes brushed with olive oil and seasoned with kosher salt and black pepper, this recipe elevates classic comfort food with vibrant toppings. A zesty avocado-tomato salsa adds creamy richness and bursts of fresh flavor, complemented by a splash of lime juice, fragrant cilantro, and crisp red onion. Ready in just over an hour, this easy-to-follow recipe is ideal for busy weeknights or weekend gatherings. Whether you’re searching for a vegan dinner idea, a healthy side dish, or a gluten-free option, these baked sweet potatoes deliver a perfect harmony of textures and tastes with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 medium avocado
- 1 tablespoon fresh lime juice
- 1 cup cherry tomatoes
- 0.25 cup cilantro leaves
- 0.25 medium red onion
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and scrub the sweet potatoes thoroughly to remove any dirt. Pat them dry with a clean kitchen towel.
Prick each sweet potato several times with a fork. This will allow steam to escape during baking.
Lightly brush each sweet potato with olive oil, ensuring that they are evenly coated. Sprinkle the sweet potatoes with kosher salt and freshly ground black pepper.
Place the sweet potatoes on the prepared baking sheet, ensuring they are not touching. Bake in the preheated oven for 45 to 60 minutes, or until tender and easily pierced with a fork.
While the sweet potatoes are baking, prepare the topping. Dice the avocado, halve the cherry tomatoes, and finely chop the cilantro leaves and red onion.
Combine the avocado, cherry tomatoes, cilantro, and red onion in a bowl. Add the fresh lime juice and gently toss the ingredients together. Season with a pinch of salt, if desired.
Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
Slice each sweet potato open lengthwise and fluff the insides with a fork.
Top each baked sweet potato with a generous scoop of the avocado-tomato mixture.
Serve immediately and enjoy your Vegan Perfect Baked Sweet Potatoes!
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 28.6 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3235 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
