This sweet and spicy Loaded Sweet Potato became three meals, that’s how loaded it is! Roasted green chiles had spice and vegan sour cream add creaminess.
I love the smell of chiles roasting. Talk about an effective restaurant advertisement! If restaurants were to roast chiles outside, the smell would lure customers inside.
I recently got 20 small Anaheim chile peppers from Tucson’s Market on the Move, where you pay a $10 donation and get up to 60 lbs. of produce. You never know what produce will be available until you get there.
Since what you do get usually comes in large amounts, I tend to use the same produce in a bunch of recipes. I had quite a few tomato recipes awhile back. My favorite was the Creamy Tomato Basil Soup with Spicy Vegan Grilled Cheese.
Seeing the Anaheim chiles, I knew immediately I wanted to stuff them, and turn them into Chile Rellenos. Unfortunately, that recipe will have to wait. The chiles were on the small side, and the photos looked hideous.
I need to not only perfect the gluten free batter, but how I cook them. I really wanted baked Chile Rellenos – to use less oil, but because the chiles were so small, they didn’t look very pretty.
Instead, I give you a Loaded Sweet Potato, and I mean loaded. This one vegan Loaded Sweet Potato filled me up for three meals.
Don’t be intimidated by the roasted green chiles. They are super easy to roast – and totally worth it. You can freeze them for later and use them in a tofu scramble, a green enchilada sauce, on a Mexican pizza, or my recipe for a Vegan Quesadilla….
The possibilities are endless.
I love the combination of the mild, smoky, roasted Anaheim chiles, the sweetness of the potato, the spiciness of the black beans, and the creaminess of the Tofutti sour cream – YUM.
The combination is an explosion of flavors in your mouth.
Loaded Sweet Potato
This vegan Loaded Sweet Potato is a meal in itself. In fact it is more than one meal!
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You May Need:
Loaded Sweet Potato
- Preheat oven to 400°.
- Poke holes in sweet potato with a fork. Place on a baking sheet and drizzle olive oil on top. Bake at 400° for 40 minutes. No tinfoil is needed to cover the potato. It will turn out crispy on the outside this way.
- Stuff with spicy black beans, chopped roasted green chili, chopped onion, and shredded vegan cheddar. Bake for another 10 minutes, or until sweet potato is tender and vegan cheese is melted.
- Top with vegan sour cream and more green chiles.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Roasting Green Chiles
*I used Anaheim chiles, which are pretty mild. I roasted them over mesquite, which adds a nice smoky flavor to the chiles.
- Roast chiles over a grill, on a stovetop or in an oven. I roasted my chiles over a grill tower with mesquite chunk charcoal. Roast until blackened, turning frequently.
- Put in a zip lock bag. This will allow the chiles to steam so that it is easier to peel them.
- Slice off the stems and cut down the middle, making sure not to cut all the way through the chile. Using a knife, scrape off the skin, and deseed the chiles.
- You can now store your chiles in the freezer and use them as needed.
*Leaving them intact instead of cutting all the way through gives you more options on how to use them.