Loaded Sweet Potatoes

Delicious, cheap, quick, and easy. Who doesn’t LOVE potatoes stuffed with their favorite extras! Great for just a quick meal or for parties and family get-togethers! This one can be tailored to individual tastes.

Loaded Sweet Potatoes

Print Recipe
Course Lunch, Main Course, Side Dish
Cuisine American
Keyword cashew cream, fruit, nuts, potato, stuffed potato, sweet potato, vegan, WFPB, yam
Prep Time 15 minutes
Cook Time 45 minutes
Servings 1 person
Author Meryl Fury
Cost $2 per person


Cashew Cream Dressing

  • 1/4 cup dates (3-4 medjool or 5 deglet pits removed
  • 1/2 cup almond butter or soaked and pureed cashews
  • 1/4 cup water
  • 1/4 cup orange juice optional

Fillings Option 1

  • 1 ea whole pear, fresh, medium diced
  • 1 tbsp hemp seeds
  • 1 tbsp unsweetened coconut shredded or chips
  • 1/2 ea orange, cut into bite sized pieces
  • 5-6 ea whole dark cherries pits removed
  • 1/2 tsp ground cinnamon to taste

Fillings Option 2

  • 1 ea apple, fresh, medium diced
  • 1-2 tsp ground flax seeds
  • 2 tbsp dried cranberries - sugar-free
  • 2 tbsp pecan pieces
  • 1/2 tsp ground cinnamon to taste
  • 1 pinch cardamom to taste a little goes a long way!


Cashew Cream Dressing

  • Puree in high-speed blender:1/4 cup dates (3-4 Medjool or 5 Deglet)1/2 cup almond butter, or soaked raw cashews 1/4 cup water till smooth and creamy
  • Possible flavor options are endless: Try adding 1/4 cup orange juice or 1 Tbs orange zest, 1 tsp vanilla extract, 1 tsp cinnamon, or 1 Tbs cacao powder or a combination of any of 2.


  • Preheat oven to 375°
  • Scrub sweet potato and pat dry. Then prick all over with a fork.
  • Bake the potato at 375° until it is soft and easily pricked by a fork
  • Remove the potato from the oven when it is completely cooked.
  • Slice the baked sweet potato lengthwise down the center.  Open it up, fluff, and mash the flesh a bit to make room for the filling. Load as given in option 1 or option 2.


It helps to soak raw cashews in water for a few hours before pureeing. While soaking is not strictly necessary, soaking for at least 4 hours makes a difference in the lightness and creaminess of the puree.  Be sure to pour off and discard the water used to soak the cashews prior to pureeing.
If you are avoiding nuts, use hemp seeds in place of the cashew. No need to soak them first.
You can use any fruit, nuts, or seeds that you like in this recipe! you choose! You can have the fruit cold, or hot. You can toast the nuts and seeds if you like.  You could add crushed red pepper if you like it spicy… The options are literally endless!!

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