Loaded Sweet Potato

Delicious, cheap, quick, and easy. This one can be tailored to individual tastes.
Course Lunch, Main Course, Side Dish
Cuisine American
Keyword cashew cream, fruit, nuts, potato, seeds, stuffed potato, sweet potato, vegan, WFPB, yam
Prep Time 15 minutes
Cook Time 45 minutes
4 hours
Servings 1 person
Author Meryl Fury
Cost $2 per person


Cashew Cream Dressing

  • ¼ c Dates (3-4 medjool or 5 deglet)
  • ½ c Almond Butter or soaked, and pureed cashews
  • ¼ c Water
  • ¼ cup Orange Juice optional

FIllings Option 1

  • 1 whole Pear fresh, medium diced
  • 1 Tbs Hemp Seeds
  • 1 Tbs Unsweetened Coconut shredded or chips
  • 1 half Orange fresh, cut into bite-sized pieces
  • 5-6 whole Dark Cherries pits removed
  • ½ tsp Ground Cinnamon to taste

Fillings Option 2

  • 1 whole Apple fresh, medium diced
  • 1-2 tsp Ground Flax Seeds
  • 2 Tbs Dried Cranberries sugar- free
  • 2 TBS Pecans pieces
  • ½ tsp Ground Cinnamon to taste
  • 1 pinch Cardamom to taste (a little can go 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!!