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Vegan Chipotle Stuffed Sweet Potatoes recipe on a plate, topped with avocado, cashew sour cream, and cilantro.

Vegan Chipotle Stuffed Sweet Potatoes

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 3 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Mexican
  • Diet: Vegan


A Vegan Chipotle Stuffed Sweet Potatoes recipe loaded with hearty and wholesome ingredients. Featuring baked sweet potatoes, packed with a spicy chipotle mixture, topped with sliced avocado, and drizzled with a tangy cashew sour cream. It’s a healthy vegan stuffed sweet potato recipe that is easy to make and is meal prep friendly too.



Always opt for organic ingredients.


  • 3 large sweet potatoes


  • 1 tbsp avocado oil 
  • 2 garlic cloves, minced
  • ½ yellow onion, chopped
  • 2 cups frozen cauliflower rice
  • 1 (15-oz) can black beans
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp chipotle chili powder
  • Black pepper & sea salt, to taste


  • ½ cup raw cashews
  • ½ cup filtered water
  • 1 tbsp lemon juice
  • 2 tsp apple cider vinegar
  • Sea salt & black pepper


  • Ripe avocados, sliced
  • Fresh cilantro 


  1. Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
  2. Filling. In a skillet, add the oil, chopped onions, and minced garlic. Cook for 2 – 3 minutes, stirring often. Add in the cauliflower rice, black beans, and spices. Cook for 5 minutes.
  3. Cashew Sour Cream. Add all ingredients to a high speed blender. Blend until smooth and creamy.
  4. Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Top with chipotle mixture, sliced avocado, a drizzle of the cashew sour cream, and fresh cilantro. Enjoy!


Bake the Sweet Potato First: While the sweet potatoes are baking in the oven you can prepare the sweet potato stuffing and the cashew sour cream.

Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.

Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. While it is rare, it will prevent the chance of your sweet potato exploding in the oven!

Organic Black Beans: I used organic black beans, but organic pinto beans will also work. 

Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the sour cream is creamy and smooth.

Storing & Reheating. Transfer to sweet potato, filling, and sauce, to separate air-tight glass containers. Refrigerate for up to 4 days.  To reheat, preheat the oven to 350 degrees F. On a baking sheet, stuff the sweet potato with the filling and place in the oven for about 15 minutes, until warmed through. To serve, pair with the cashew sour cream.

Keywords: chipotle stuffed sweet potatoes, vegan stuffed sweet potatoes, healthy stuffed sweet potatoes