Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
I have a slight obsession with baked potato. You may or may not have noticed that through other recipes here on our site. Due to this love of sweet potato, I am always trying to find new and creative ways to serve it. And this one has me excited.
Sometimes in life, we need to draw back on throwing seasoning and spices into our meals and simply let the ingredients shine through. That’s actually one of the reasons I became a vegan – because the ingredients were so incredible simply on their own. And while I did add a ‘sauce’ to give a little extra oomph to this recipe (and because potato can be a little dry by itself), I really wanted these few ingredients to present themselves in all their glory.
To top all of this off, it’s simple and straight forward to make – the perfect go-to recipe after a long day. It’s really as easy as 1, 2, 3.
To make this recipe, you will need 5 ingredients and 30 minutes.
We start this recipe off with, you guessed it, sweet potato. Sweet potato is available in a couple of varieties, the most common being the orange and red/purple potatoes. They are not only good for their complex carbohydrates, but they also contain vitamin A, vitamin C, dietary fiber, and manganese.
We then add in creamy peanut butter, soy sauce, water, and cherry tomatoes. Combined, these ingredients give us a good source of protein, magnesium, vitamin B6, calcium, iron, and potassium.
The baked sweet potato with peanut butter sauce and cherry tomatoes is the perfect lunch or dinner meal because it’s:
I would not personally recommend storing this meal after it is cooked as the potato with become soggy. However, if you do have left over sauce or cherries, or perhaps you want to make them in advance and store them, you can certainly store these. Simply place your sauce or cherry tomatoes into an airtight container and pop them into the fridge for up to 48 hours.
And there it is. I hope you enjoy this recipe and I can’t wait to see you next time!
Liked this recipe? Why not head over and check out our Chickpea Stuffed Sweet Potatoes or the Peanut Butter Stew with Sweet Potato, Carrot and Green Beans recipes for more sweet potato goodness.
For the Sweet Potato
For the Sauce
For the tomato
|Amount Per Serving|
|Calories 548||From Fat 118|
|% Daily Value*|
|Total Fat 13g||20.2%|
|Saturated Fat 2g||10.3%|
|Trans Fat 0g|
|Total Carbohydrate 97g||32.3%|
|Dietry Fiber 16g||62.8%|
|Vitamin A 61232.43IU||1224.6%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 1.64mg||82%|
|Vitamin C 28.97mg||48.3%|
|Vitamin D 0IU||0%|
|Vitamin E 11.47mg||38.2%|
|Vitamin K1 7.77µg||9.7%|
|Pantothenic acid 3.68mg||36.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.