Sometimes after a long day of work, school, or running errands, you need to treat yourself! These loaded baked sweet potatoes are the perfect comfort food if you need the pick-me-up. The spuds are drizzled with a creamy cashew-based nacho cheese sauce, freshly made guacamole, and smoky tempeh bacon. This dish is easy and you can do most of the prep work while the potatoes bake.

Loaded Baked Sweet Potatoes With Nacho Cheese and Tempeh Bacon [Vegan, Gluten-Free]



For the Potatoes:

  • 2 medium sweet potatoes, washed, scrubbed and sliced in half lengthwise

For the Tempeh Bacon:

  • 1 8-ounce package of tempeh, crumbled
  • 2 tablespoons of soy sauce or coconut aminos
  • 1 teaspoon of maple syrup
  • A few dashes of liquid smoke

For the Nacho Cheese:

  • 1 cup of cashews, soaked for at least 4 hours
  • 1 small bell pepper (red or orange)
  • 1/4 cup of nutritional yeast
  • 1/2 teaspoon each of garlic powder, chili powder, dried cumin, dried coriander, and paprika
  • Salt and pepper, to taste

For the Guacamole:

  • 1 large, ripe avocado, pitted and scooped from the flesh
  • Juice of a lime
  • Salt and pepper, to taste


To Make the Baked Sweet Potatoes:

  1. Bake potatoes at 350°F until a fork is easily inserted, about 45-50 minutes.

To Make the Nacho Cheeze:

  1. Put all of the ingredients in a blender and blend it up until creamy. Add a bit of water to get it to blend better.

To Make the Tempeh Bacon:

  1. Combine all of the ingredients in a bowl and mix up. Allow it to marinate for 20 minutes.
  2. Heat a large saucepan on the stove on medium heat and cook the tempeh crumbles for 10 minutes, stirring often.

To Make the Guacamole:

  1. Combine everything in a bowl and mash the avocado with a fork. Stir to combine.

To Assemble the Loaded Sweet Potatoes:

  1. Once the potatoes are done, add the prepared tempeh bacon, nacho cheese and guacamole.