Roasted vegan stuffed sweet potatoes are filled with broccoli and topped with the most delicious vegan cheese sauce! This is healthy vegan comfort food! Vegan, gluten-free, and oil-free.
*This recipe was originally posted on 3/28/17 but I updated it with better recipe instructions on 8/13/19.
When I was a kid, baked potatoes stuffed with broccoli and drenched in ooey-gooey cheese sauce was one of my favorite meals! This vegan stuffed sweet potato recipe is the adult version of my favorite childhood dinner and it tastes even better!
Savory stuffed sweet potatoes are easy to make, fully loaded with flavor, and they’re super satisfying! This meal actually came to be when I used up leftover vegan broccoli cheese soup by pouring it over roasted sweet potatoes. It’s the ultimate vegan comfort food meal that you can enjoy for lunch or dinner!
You’re going to love this vegan cheese sauce and you’re probably going to want to put it on everything just like I do. If you’re a fan of sweet potatoes and are trying to work more sweet potatoes into your diet, this is an easy way to do it! Of course, you could also make this vegetable stuffed sweet potato recipe with baked russet, gold, or red potatoes instead and it’s just as tasty. I’ve tried them all!
Here are 21 sweet potato dinner recipes for you to enjoy after you try this one!
Can Vegans Eat Sweet Potatoes?
Yes, vegans can safely eat sweet potatoes. Sweet potatoes are packed with nutrients and vitamins that are very beneficial for vegans to consume. You can learn more about sweet potato nutrition, here.
How To Make Vegan Stuffed Sweet Potatoes
Step #1 – Roast The Sweet Potatoes:
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Preheat oven to 400 degrees.
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Wash each sweet potato and prick it a few times with a fork or knife. If you don’t pierce the skin, the potato might burst in the oven.
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Place the sweet potatoes on a parchment lined baking sheet and roast for 45 minutes – 1 hour (depending on how big they are) or until the skin is easily pierced with a knife.
Step #2 – Prepare The Broccoli:
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(Wait to start the broccoli until the sweet potatoes have about 25 minutes left so everything will be finished around the same time.) You can use fresh or frozen broccoli. If you’re using a fresh head of broccoli, cut the florets off the stem and dice the stem.
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Lay the broccoli florets on a parchment lined tray. If you just washed the broccoli (or if it’s frozen) then it will still be a little wet so it will help the seasonings stick to it. If the broccoli is dry, add two tbsp of vegetable broth or water and toss it to coat before adding the seasonings. Sprinkle garlic powder, onion powder, Italian seasonings, salt and pepper over the broccoli and toss to coat evenly.
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Roast at 400 degrees for 20-25 minutes or until the broccoli is tender.
Step #3 – Make The Vegan Cheese Sauce:
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Make the vegan cheese sauce while the broccoli and potatoes are roasting.
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Saute the onions in vegetable broth in a large pan over medium heat for 5 minutes (Photo 1). Add the garlic, carrots, potatoes, cashews, and two cups of water (Photo 2). Bring it to a low simmer, cover it, reduce the heat to medium and let it cook for 20 minutes or until everything is soft (Photo 3).
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Transfer all of the cooked vegetables to a high-powered blender. Also add the vegetable broth, smoked paprika, nutritional yeast, turmeric, salt, and pepper to the blender (Photo 4). Blend on high until the sauce is smooth and creamy (Photo 5).
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Pour the sauce back into the pan and let it heat up (Photo 6). Taste the sauce and add more salt if necessary.
When the potatoes and broccoli are done roasting, make a slice in the center and stuff each sweet potato with broccoli and pour the hot vegan cheese sauce over the top. Garnish with green onions or chives.
Vegan Baked Sweet Potato Toppings Options
If you don’t want to top the sweet potatoes with roasted broccoli florets you could substitute roasted cauliflower, asparagus, or brussel sprouts instead.
What To Serve With Sweet Potatoes?
You can serve these healthy stuffed sweet potatoes as the main course or as a side dish! If you choose to enjoy the sweet potatoes as a main course, I would serve it with a big side of avocado arugula tomato salad. If you serve the vegan stuffed potatoes as a side dish, I would pair it with a bowl of 30-minute vegetable barley soup.
Can You Eat Sweet Potato Skin?
Yes, you can eat the sweet potato skin! The sweet potato skin is actually very good for you and it’s a great source of fiber.
Can You Make This Recipe With Any Other Type of Potato?
Yes! You can make this vegan baked sweet potato recipe with pretty much any type of potato. If I can find purple sweet potatoes than that’s what I’ll buy because naturally purple produce (red cabbage, red onions, grapes) are loaded with more antioxidants than the paler varieties. That’s also why I use red cabbage instead of green cabbage in these Lentil Stuffed Red Cabbage Rolls.
However, purple sweet potatoes are usually more expensive so feel free to use any type of potato you like. Orange sweet potatoes, yams, russet potatoes, or golden potatoes are all delicious options to use for this recipe.
Notes & Substitutions
- You can use purple, garnet, or jewel sweet potatoes for this recipe. If you don’t want to use sweet potatoes then you could also make the recipe with russet, gold, or red potatoes. Any of these options would be delicious.
- You can use fresh or frozen broccoli for this recipe.
- The turmeric powder is not for flavor, it naturally gives the vegan cheese sauce the perfect yellow color.
- You can do what I do and make a big batch of vegan broccoli cheese soup, eat half of it as soup, and then use the leftover cheezy broccoli sauce to pour over potatoes.
- You can make the potatoes, broccoli, and vegan cheese sauce all within one hour if you do it in this order. First, start by roasting the sweet potatoes. When the sweet potatoes have 25 minutes left to roast, put the tray of broccoli into the oven. As soon as you put the broccoli in the oven, start making the vegan cheese sauce. If you follow these steps, everything will be done around the same time.
- Green onions or chives are the best toppings.
- Store the leftover cheese sauce in an airtight container in the fridge for 4-5 days or freeze it for another meal.
- If you’re looking for a recipe for Southwestern-flavored Mexican stuffed sweet potatoes, try this recipe.
More Vegan Sweet Potato Recipes You’ll Love!
Spicy Thai Sweet Potato Noodles with Spinach
30-Minute Sweet Potato Black Bean Burritos
Creamy Ginger Carrot Sweet Potato Soup
Vegan Stuffed Sweet Potatoes with Broccoli and Vegan Cheese Sauce
Equipment
- Baking Tray
- Blender
Ingredients
Potatoes -
- 4 medium sweet potatoes (Purple, garnet, or jewel)
Vegan Cheese Sauce -
- 2 tbsp low-sodium vegetable broth
- 1 small onion diced
- 2 garlic cloves minced
- 1 medium potato peeled and chopped into 1-inch cubes
- 2 carrots peeled and sliced
- 1/4 cup raw cashews soaked
- 2 cups water
- 1/2 tsp smoked paprika
- 1/8 tsp turmeric powder (For color)
- 2 tbsp nutritional yeast
- 1/4 tsp Himalayan pink sea salt
- 2 cups low-sodium vegetable broth
Broccoli -
- (1) 10 oz bag frozen broccoli
- 2 tbsp low-sodium vegetable broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasonings
- sea salt and pepper to taste
Instructions
Sweet Potatoes -
- Preheat oven to 400 degrees.
- Wash each sweet potato and prick it a few times with a fork or knife. If you don't pierce the skin, the potato might burst in the oven.
- Place the sweet potatoes on a parchment lined baking sheet and roast for 45 minutes - 1 hour (depending on how big they are) or until the skin is easily pierced with a knife.
Roasted Broccoli -
- (Wait to start the broccoli until the sweet potatoes have about 25 minutes left so everything will be finished around the same time.) You can use fresh or frozen broccoli. If you're using a fresh head of broccoli, cut the florets off the stem and dice the stem.
- Lay the broccoli florets on a parchment lined tray. If you just washed the broccoli (or if it's frozen) then it will still be a little wet so it will help the seasonings stick to it. If the broccoli is dry, add two tbsp of vegetable broth or water and toss it to coat before adding the seasonings. Sprinkle garlic powder, onion powder, Italian seasonings, salt and pepper over the broccoli and toss to coat evenly.
- Roast at 400 degrees for 20-25 minutes or until the broccoli is tender.
Vegan Cheese Sauce -
- Make the vegan cheese sauce while the broccoli and potatoes are roasting.
- Saute the onions in vegetable broth in a large pan over medium heat for 5 minutes. Add the garlic, carrots, potatoes, cashews, and two cups of water. Bring it to a low simmer, cover it, reduce the heat to medium and let it cook for 20 minutes or until everything is soft.
- Transfer all of the cooked vegetables to a high-powered blender. Also add the vegetable broth, smoked paprika, nutritional yeast, turmeric, salt, and pepper to the blender. Blend on high until the sauce is smooth and creamy.
- Pour the sauce back into the pan and let it heat up. Taste the sauce and add more salt if necessary.
- When the potatoes and broccoli are done roasting, stuff each potato with broccoli and pour the hot vegan cheese sauce over the top. Garnish with green onions or chives.
Notes
- You can use purple, garnet, or jewel sweet potatoes for this recipe. If you don't want to use sweet potatoes then you could also make the recipe with russet, gold, or red potatoes. Any of these options would be delicious.
- You can use fresh or frozen broccoli for this recipe.
- You can do what I do and make a big batch of vegan broccoli cheese soup, eat half of it as soup, and then use the leftover cheezy broccoli sauce to pour over potatoes.
- You can make the potatoes, broccoli, and vegan cheese sauce all within one hour if you do it in this order. First, start by roasting the sweet potatoes. When the sweet potatoes have 25 minutes left to roast, put the tray of broccoli into the oven. As soon as you put the broccoli in the oven, start making the vegan cheese sauce. If you follow these steps, everything will be done around the same time.
- Green onions or chives are the best toppings.
- Store the leftover cheese sauce in an airtight container in the fridge for 4-5 days or freeze it for another meal.
