These baked sweet potatoes are vibrant, flavorful, and a breeze to make! Simply bake the potatoes until warm and tender, slice 'em open, and fill with your favorite fixings. This particular recipe is for a Mexican-style potato with avocado, tomato, chili, jalapeño, and some refreshing cashew cheese. Yum!

Mexican Stuffed Baked Sweet Potato With Cashew Cheese [Vegan]



Cooking Time




For the Sweet Potatoes:

  • 4 medium sweet potatoes
  • 1/2 of 1 cucumber
  • A large handful of tomatoes
  • 1-2 avocados
  • A handful of sprouts
  • Jalapeños
  • 1 large chilli
  • 1 cos lettuce
  • 1 red onion
  • 1 15-ounce can of black beans
  • Cashew cheese (recipe below)

For the Cashew Cheese:

  • 1 cup of raw cashews (soaked for 4 hours)
  • 1/4 cup of water plus more, if needed
  • 1 lime
  • 1 lemon
  • A pinch of salt


  1. To Make the Cashew Cheese:
  2. Rinse the cashews and then place them into your blender
  3. Add the water, the juice of the lime and lemon, and the salt.
  4. Blend until creamy and smooth.
  5. To Make the Sweet Potatoes:
  6. Preheat the oven to 356°F. While the oven heats, wash the sweet potatoes, and chop off any bad pieces or dry ends. Line a baking tray with baking paper and place the potatoes on the tray. Bake for 1 hour.
  7. While the sweet potato bakes, start preparing the toppings. Drain the black beans and run under cold water before placing in a bowl. Chop the lettuce, tomato, cucumber, avocado, and red onion, and place in individual bowls. Place the jalapeños, sliced chili, and sprouts in small individual bowls.
  8. Place the toppings on the dining table and once the sweet potatoes are cooked and soft, cut a slit down the centre and 3/4 of the way into the sweet potato.
  9. Assemble as you desire and serve.