vegan stuffed coconut sweet potatoes

Vegan Stuffed Coconut Sweet Potatoes offer a delightful fusion of flavors and textures, combining the natural sweetness of roasted sweet potatoes with a savory, creamy coconut filling. Here’s a description of this delicious dish:

Imagine perfectly baked sweet potatoes, their tender flesh infused with caramelized notes and a hint of earthiness. Each sweet potato is sliced open to reveal a fluffy interior, steaming with warmth and fragrance.

The filling is a creamy blend of coconut milk, fragrant spices, and aromatic herbs, creating a luxurious and indulgent mixture that’s both satisfying and nourishing. The coconut milk lends a rich, velvety texture to the filling, while the spices add depth and complexity to the flavor profile.

As you take a bite, your taste buds are greeted with the sweet and savory combination of roasted sweet potatoes and creamy coconut filling. The sweetness of the potatoes is enhanced by the rich coconut milk, creating a harmonious balance of flavors that’s both comforting and satisfying.

Each mouthful is a sensory experience, with the contrast of soft, creamy filling against the tender flesh of the sweet potatoes. The addition of aromatic herbs and spices adds a layer of complexity, elevating the dish to a gourmet level.

Whether served as a hearty main course or a flavorful side dish, Vegan Stuffed Coconut Sweet Potatoes are sure to impress even the most discerning palates. With their vibrant colors, bold flavors, and satisfying textures, they’re the perfect addition to any vegan or plant-based meal. Enjoy them as a comforting weeknight dinner or showcase them as a stunning centerpiece for your next dinner party.


Total Time: 50 minutes Yield: 4 1x Diet: Gluten Free
Vegan Stuffed Coconut Sweet Potatoes are the starting point for a variety of amazing side dish and entrée options. Along with my easy recipe for baked sweet potatoes,

  • 4 sweet potatoes
  • 2 tablespoons extra virgin olive oil
  • kosher salt and pepper
  • 1 (5.4 ounce) can coconut cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper


vegan stuffed coconut sweet potatoes
Preheat the oven to 375 degrees F.
Wash and dry the sweet potatoes.
Using a sharp knife, poke 2 to 3 times on each side of the potato.
Rub the potatoes with extra virgin olive oil and sprinkle with kosher salt and pepper.
Place on a foil (or parchment paper) lined baking sheet. The potatoes may ooze some sticky, sugary liquid so this makes for easy clean up.
Bake for about 45 to 50 minutes or until a knife can easily poke through the potatoes.
Remove the potatoes from the oven and let cool for 5 minutes.
Cut the top 1/4 off the potato. Scoop out the sweet potato flesh leaving about a 1/4 inch in the potato skin. Place the flesh in a bowl.
Add the coconut cream, kosher salt and pepper.
Stir or mash to combine.
Fill the potato skins with the mashed potato.
Serve immediately.

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