Loaded Sweet Potatoes

Quick & Simple.

Those were my two motivators in making lunch on day eighteen of my hysterectomy recovery. Mom had been visiting to lend a helping hand, however, seeing as I had only been outside twice briefly since my surgery, I needed to do something more than rest. Surveying what we had already in our pantry, I grabbed black beans, garlic, ginger, turmeric and sweet potatoes. When I saw the plum tomatoes and green onions I harvested from the garden on one of my excursions outside, and the leftover cashew-macadamia cheese sauce in the fridge, I knew they would make the perfect topping for the Loaded Sweet Potatoes 🍠

Stewing black beans for about forty-five minutes in lots of garlic, onions, ginger, turmeric and some plant-based milk gives the beans a rich and creamy flavour. Not to mention the incredible bouquet of aromas which will engulf your kitchen. For the past while, even before surgery, I tend to have problems with nausea so, I personally try to add ginger and turmeric to take full advantage of the anti-inflammatory and antioxidants compounds.

The leftover cashew-macadamia cheese sauce had the base of nutritional yeast, garlic powder, minced onion and salt. I wanted to give this sauce more of a nachoesque flavour. So, similar to my Nacho Queso, I added chili powder, paprika and cumin to the base. I excluded the liquid smoke as I didn’t want the subtle sharpness from the macadamia nuts to be overpowered.

Once the sweet potatoes had finished cooking in the oven, I removed the foil, placed them on a plate and cut them in half and let them cool as I chopped the garden-fresh plum tomatoes and green onions. I scooped some black beans and spread them across the sweet potatoes before pouring some warmed nachoy cheesey goodness and topping with fresh tomatoes and green onions.

The combination of the earthy sweet potatoes and the ginger stewed black beans with the creamy nacho cashew cheese mixed with the freshness of the tomatoes and crisp green onions, make these Loaded Sweet Potatoes a flavourful dish!

Loaded Sweet Potatoes

Serves 4 | Total Time: 50 Minutes


Ginger Black Beans
  • 1 cup black beans
  • 1/2 inch turmeric knob
  • 1/2 inch ginger knob
  • 3-4 garlic cloves
  • 1 shallot
  • 1 1/2 cups water
  • 1/4 cup plant-based milk
  • 1 tbsp coconut oil
Nacho Cashew-Macadamia Cheese Sauce
  • 1 cup soaked cashews nuts
  • 1/2 cup macadamia nuts
  • 3/4 cup nutritional yeast
  • 1/2 tsp cumin
  • 1/2 tsp chili
  • 1/2 tsp garlic powder
  • 1 tsp minced onion
  • 2 1/2 cups water
Loaded Sweet Potato
  • 4 sweet potatoes
  • 1 plum tomato
  • 1-2 green onions


Ginger Black Beans
  1. Over medium heat warm coconut oil before adding chopped shallots, garlic, ginger and turmeric. Once soft add water and black beans.
  2. Bring mixture to a boil and reduce heat to a simmer for 20 minutes.
  3. Add plant-based milk and reduce further for about 15 minutes.
  4. Add salt to taste and remove from heat once sauce has thickened.
Nacho Cashew-Macadamia Cheese Sauce
  1. Soak cashews overnight or for 30 minutes in hot water.
  2. Combine all ingredients into your high power blender. Add more water or plant-based milk to make the sauce thinner.
Loaded Sweet Potato
  1. Pre-heat oven to 400F.
  2. Pierce sweet potato with a fork before wrapping in foil.
  3. Cook for 40-45 minutes or until tender.
  4. Remove from oven and let cool to touch before removing the foil.
  5. Slice sweet potatoes in half, scoop ginger black beans atop before pouring some nacho-macadamia cheese sauce and topping with freshly chopped tomatoes and green onions. Enjoy!

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