Okay for some people, like us, fall is upon us already and that means fall recipes like these vegan loaded sweet potatoes!
Seriously as I’m writing this it’s 0 degrees outside. Fall is here and basically so is winter too!
These fall sweet potatoes are loaded with a wild rice blend, mushrooms, onions, dried cranberries and top with pumpkin seeds and a homemade tahini sauce!
Fall being here means cozy recipes and pumpkin spiced EVERYTHING! Thankfully I haven’t jumped on the pumpkin spice train yet, but I have fallen on the “everything I eat during the fall season needs to be orange” train!
I love fall for so many reasons *ahem*my birthday is in the fall*ahem* including sweater weather and Halloween town movie marathons. To be honest, the biggest reason I love fall is the leaves changing colour and all the yellow and orange everywhere!
If I had to pick a favourite food group by colour it would probably be orange. Seriously! Not only is it nice to look at but orange foods generally are very healthy and have a lot of antioxidants that most people are lacking!
How To Make Loaded Sweet Potatoes
Putting these guys together is pretty straight forward and doesn’t require a lot of work or time. Most of the prep can be done while sweet potatoes are in the oven so it’s as easy as one, two, three. Hocus pocus.
- Start by baking the sweet potatoes as they’ll take the longest. Preheat the oven to 425°. Rinse the sweet potatoes off and then stab holes in them. This allows steam to escape and reduces cook time! You can use a sharp knife or forks to accomplish this it doesn’t really matter.
2. Put them on a baking sheet and put them in the oven for 45 min. This may depend on your oven some may be more and some may be less, you can tell a sweet potato is done when you stab into it and it’s soft. You don’t want it to be mush though.
3. While the sweet potatoes are baking you can prepare everything else. Cooking the wild rice blend according to the packaging. Generally, double the water to rice ratio and cook 25 min. You don’t need a lot of rice for this recipe. The first time I made it I used 1 cup dry rice and had a lot of rice leftover. Not a bad idea if you want lunch the next day but definitely don’t need that much for this recipe!
4. Chop onions and quarter mushrooms. Add olive oil to a pan and cook the vegetables on medium heat until mushrooms are tender and onions are translucent (about 10 min). This shouldn’t take long so wait until the rice is almost done.
5. Add finished rice blend to the pan with mushrooms and onions. Turn off the heat. Add the dried cranberries and mix everything together.
6. While you wait for the sweet potatoes to finish baking cover rice blend to keep warm and make the tahini dressing.
7. In a bowl combine tahini, balsamic vinegar, maple syrup, and cinnamon.
8. Slowly add water one tablespoon at a time and then stirring in to reach the desired consistency. This is extremely important to remember! You can always add more water but you can’t take water out. Some people like it thicccc and some people like it thing so it’s a personally preference thing but you don’t want to add too much water and screw it all up!
9. Remove sweet potatoes from the oven and place onto a cutting board. Using a for to hold the potato in place cut into the top of the sweet potato to open a gap to add our filling.
10. Scoop filling into the center of the sweet potatoes, top with pumpkin seed and the tahini dressing. Serve, and enjoy these vegan loaded sweet potatoes!
Be sure to check out our air fryer cinnamon rolls recipe for a good treat after you’ve enjoyed these!
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If you try this recipe I’d love to hear from you! You can rate it, comment about it, sending me pictures about it, I don’t care how but I want to hear from you and see how you enjoyed it!
Kitchen equipment I used:
- The 9-1 absolute unit Air Fryer, Instant Pot, Dehydrator – I was actually very anti-Instant-pot/Air fryer for a long time and bought a couple in the past and could never get them to work or make any of the food taste good. This spaceship of an appliance changed everything! I make everything in it now! Desserts, Dinners, Dog Treats, you name it and I can make it in this beast. Highly recommend!
- Orange fall-inspired apron – Honestly I don’t even know with this one I’ve just been super into aprons lately so I got a fall-themed one… I have zero regrets.
Vegan Loaded Sweet Potato
Vegan Loaded Sweet Potato
- 4 medium Sweet Potatoes
- ½ cup Wild Rice Blend
- ½ medium Onion yellow
- 12 whole White Mushrooms
- ½ cup Dried Cranberries
- 3 tbsp Pumpkin Seeds shelled, unsalted
- ¼ cup Tahini
- ½ tsp Balsamic Vinegar
- 1 tbsp Maple Syrup
- ½ tsp Cinnamon
- 3 tbsp Water more or less depending on desired consistency
Vegan Loaded Sweet Potatoes
- Start by baking the sweet potatoes as they'll take the longest. Preheat the oven to 425°. Rinse the sweet potatoes off and then stab holes in them. This allows steam to escape and reduces cook time!
- Put them on a baking sheet and put them in the oven for 45 min. This may depend on your oven some may be more and some may be less, you can tell a sweet potato is done when you stab into it and its soft.
- While the sweet potatoes are baking you can prepare everything else. Cooking the wild rice blend according to the packaging. Generally double the water to rice ratio and cook 25 min.
- Chop onions and quarter mushrooms. Add olive oil to a pan and cook the vegetables on medium heat until mushrooms are tender and onions are translucent (about 10 min). This shouldn't take long so wait until the rice is almost done.
- Add finished rice blend to the pan with mushrooms and onions. Turn off the heat. Add the dried cranberries and mix everything together.
- While you wait for the sweet potatoes to finish baking cover rice blend to keep warm and make the tahini dressing
- Remove sweet potatoes from the oven and place onto a cutting board. Using a for to hold the potato in place cut into the top of the sweet potato to open a gap to add our filling.
- Scoop filling into the center of the sweet potatoes, top with pumpkin seed and the tahini dressing. Serve, and enjoy!
Homemade Tahini Dressing
- In a bowl combine tahini, balsamic vinegar, maple syrup, and cinnamon.
- Slowly add water one tablespoon at a time and then stirring in to reach the desired consistency. (remember you can always add more water but you can't take water out)
- Every oven is different, some will cook significantly faster/longer than others. You know your oven best so take that into account when you’re baking the sweet potatoes
- I chose to top these with a homemade tahini dressing but I’m sure they would be equally delicious with gravy or a cranberry sauce!
What Do Loaded Sweet Potatoes Go With?
When most people think about fall foods they inevitably think about thanksgiving and thanksgiving dinner. Mashed potatoes, gravy, turkey, buttered rolls, none of those things are very vegan friendly. Not to worry though fellow vegans as we still have options (and delicious ones at that!).
- Tofurkey Stuffed Roast – Now because most people think of Thanksgiving dinner when they think fall foods I put this one first. It’s also what I happened to make with it as well. It’s a delicious seitan tofu blend that pre-stuffed so all you have to do is bake it. Went spectacularly with these potatoes.
- Roasted Veggies – I thought about this after but these would have gone really well with roasted asparagus with a little bit of vegan butter on top, and I’m sweating.
- Creamy Soup – I’m a huge fan of everything mushrooms but there’s just something about the cream of mushroom soup that hits different! Any creamy soup would go great with these potatoes and add another layer of coziness to the meal but I think cream of mushroom would go especially well with it!
Vegan Loaded Sweet Potato Nutrition
Most people associate sweet potatoes as being the healthier potato, and rightfully so!
Sweet potatoes have a whole host of benefits that extend out further than just our nutritional needs. Sweet potatoes have been shown to relieve stress, prevent cancer, manage diabetes among a list of other things! And that’s just one of the ingredients!
Wild Rice is high in antioxidants that help you stay healthy. It also has about double the amount of protein as regular brown or white rice, although it’s still not a significant source but it’s a nice bump! It’s also why in fiber and we LOVE fiber around here!
The recipe makes 4 sweet potatoes, I easily eat 2-3 myself depending on what I pair it with, but most people would probably have 1-2 with their meals!
The nutrition information presented here is for all of the ingredients. I take all of the nutritional information from Cronometer a nutritional tracker website that provides you with a lot of great information, especially regarding micronutrients!
2 servings per container
Serving Size1 g
- Amount Per ServingCalories666
- % Daily Value *
- Total Fat 26g 40%
- Potassium 2175mg 63%
- Total Carbohydrate 85g 29%
- Dietary Fiber 17g 68%
- Sugars 38g
- Protein 21g 42%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1937% of your daily intake of vitamin A in just 2 of these potatoes… absolutely bananas, or should I say potatoes lol
Along with the laundry list of other very essential micronutrients these fall inspired loaded sweet potatoes are not only delicious but they’re also delicious!
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