Serves a Crowd

Baked Sweet Potatoes with Vegan Trimmings

March 11, 2013
0 Ratings
  • Serves 4 or 2 friends who like to eat
Author Notes

This recipe is as easy and cheap as it is delicious. Steamy baked sweet potatoes with an assortment of vegan toppings... —DUZE @BakingBackwards

What You'll Need
  • 4 large sweet potatoes
  • 3 hass avocadoes
  • 2 large cloves garlic, pressed
  • coarse sea salt, to taste
  • black pepper, to taste
  • red chili flakes, to taste
  • 1 lime, juice and zest
  • 1/4 red bell pepper, diced
  • 1/2 roma tomato, diced
  • 1/4 small red onion, diced fine
  • 1 dash red wine vinegar
  • 4 roma tomatoes, diced fine
  • 1/4 red onion, diced fine
  • 1.5 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 3 kalamata olives, diced fine
  • coarse sea salt, to taste
  • black pepper, to taste
  • chilli flakes, to taste
  1. Step 1: Preheat oven to 400F. Wash and pat sweet potatoes dry. Pierce the potatoes all over with a fork. Bake either on the oven rack or on a baking tray line with tin foil for approximately 45 minutes or until potatoes yield gently to a fork. You will notice that the juices escaping from the potatoes' holes will be caramelized and the potatoes will be quite fragrant. Prepare toppings while potatoes are in the oven.
  2. Guacamole: Mash the avocados in a medium mixing bowl. Stir in the pressed garlic and salt and pepper, chilli flakes, lime juice, red wine vinegar, 1/2 tomato, 1/4 bell pepper and 1/4 red onion. TASTE. Adjust spices to your taste. Set aside.
  3. Salsa: In another medium bowl, add the four diced tomatoes and all remaining ingredients. TASTE. Adjust seasoning to your preference.
  4. Remove sweet potatoes from the oven. Using a sharp knife, cut a lengthwise slit down the middle of each potato. Pinch the ends of the potato to open the slit up for toppings and set one on each guest's plate. Top each potato with a large dollop of the guacamole. Place some salsa beside each potato or on top of the guacamole. Enjoy!
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