Thank you Carapelli Olive Oil for sponsoring this recipe for Vegan Stuffed Sweet Potatoes with Spinach and White Beans. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.
The best vegan stuffed sweet potatoes
I hope you’re ready for this, we’re about to take one of my favorite vegan dishes to the next level!
My recipe for spinach and white beans is a savory little miracle, full of healthy veggies, protein, and flavor. Today we’re going to take things up a notch by stuffing them inside a creamy sweet potato jacket and topping them with tahini sauce and the very best olive oil.
Why add olive oil?
Carapelli Organic Extra Virgin Olive Oil is the perfect way to elevate this recipe because it is soft, balanced, and fruity, with a touch of apple and almonds. They’ve been the Tuscan expert in extra virgin olive oil since 1893, so they definitely know what they’re doing.
I love that Carapelli’s olive oil is crafted from 100% organic extra virgin Mediterranean olive oils. It is made with high-quality olives nurtured by nature, selected at harvest time, and handled in the most delicate way.
I like to add an extra drizzle (or two!) of extra virgin olive oil to the top of the finished recipe. It keeps the beans from drying out and adds a richness that elevates the whole dish.
How to make stuffed sweet potatoes
- Pierce sweet potatoes a few times with a fork
- Wrap each one in aluminum foil
- Bake at 400ºF for 60 minutes or until soft
- Meanwhile, cook garlic, spinach, and beans on the stove top
- Stuff bean mixture and sun dried tomatoes inside sweet potatoes
- Top with tahini sauce and olive oil
While baked sweet potatoes take a little bit of time, this recipe is really very easy.
I like to bake my sweet potatoes wrapped in aluminum foil on a baking sheet that is also lined with aluminum foil to avoid getting that sticky sweet liquid that comes out of sweet potatoes all over my oven.
You could also bake your sweet potatoes in the instant pot to save time. To do this, simply pierce the sweet potatoes, place on the rack in the instant pot, add 1 cup of water, seal the lid, and set to 15 minutes on high pressure.
Allow the pressure to release naturally for 10 minutes, then remove and proceed with the recipe.
The toppings take only a few minutes to come together. Once you’ve stuffed your sweet potatoes you’re left with a healthy stuffed sweet potato that is both vegan and satisfying.
This stuffed sweet potato recipe is sweet, savory, and so healthy! I’m considering going vegan just for the month of January (yeah, I’m a planner), and this would definitely be a staple for me! I’d love to know your thoughts if you’d be interested in joining me in a vegan January challenge!
Tips for customizing
- In place of the sun-dried tomatoes, make your own roasted tomatoes in the oven, as outlined in my oven roasted tomato and pesto panini
- Mash extra Carapelli Extra Virgin Olive Oil into the sweet potato after cooking but before stuffing for extra richness
- Add crumbled feta cheese for a vegetarian version
- Add cooked, diced chicken for meat eaters
- Swap the tahini sauce for store-bought or homemade hummus
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Vegan Stuffed Sweet Potatoes with Spinach and White Beans
Baked Sweet Potato
- 4 sweet potatoes
Sweet Potato Toppings
- 2 tablespoons Carapelli Extra Virgin Olive Oil, plus more for finishing the dish
- 3-4 garlic cloves, minced
- 10 ounces frozen chopped spinach, defrosted and excess water removed
- 14 ounces canned great northern beans, rinsed and drained
- 1/4 teaspoon ground nutmeg
- Coarse kosher salt and freshly ground black pepper
- 1/4 cup sun-dried tomatoes
- 1/4 cup tahini
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- Warm water
Baked Sweet Potato
- Preheat the oven to 400ºF.
- Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.
- While the sweet potatoes are baking, prepare the toppings.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.
- In a small bowl stir together tahini, garlic powder, and 1/8 teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.
Stuffed Sweet Potatoes
- Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.