Loaded Sweet Potato Skins with Cashew Ricotta “Cheese” Sauce (Vegan)

by | Updated: November 20th, 2017

Move over russet! There’s a new spud in town. This recipe puts a sweet spin on the ultimate party food otherwise known as loaded baked potatoes. Swapping the skin itself, this method also replaces the creamier characteristics of this beloved app with dairy-free alternatives (see ya later, sour cream!). Prepare your taste buds for these seasoned-to-perfection party appetizers featuring a “ricotta” and black bean stuffing topped with a drizzle of “cheesy” cashew sauce and fresh herbs.

Vegan Sweet Potato Skins with Cashew Ricotta Cheese Sauce | Vitacost.com/BlogIngredients
2 large sweet potatoes
1 tsp. oil
1/4 cup red onion, finely chopped
1 garlic clove, finely chopped
2 Tbsp. chopped red pepper
1/4 cup black beans
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper, or to taste
Salt & black pepper, to taste
Juice from 1/2 lime
Cilantro, to garnish

Cashew ricotta
3/4 cup raw cashews
3 Tbsp. water
1 garlic clove
1/4 tsp. black pepper
1/2 tsp. salt
1/2 Tbsp. nutritional yeast

Cashew cheese sauce
2 Tbsp. cashew ricotta
1 tsp. water
1/8 tsp. smoked paprika
Pinch salt
Pinch chipotle powder


  1. To make cashew ricotta, soak cashews in warm water for 20 minutes. Drain water. In high-speed food processer, blend cashews with water, garlic, black pepper, salt and nutritional yeast into smooth paste. Reserve 2 tablespoons and set aside.
  2. Preheat oven 450 degrees F. Line baking sheet with parchment paper. Using fork, pierce sweet potatoes all over. Place on baking sheet and roast 50-60 minutes or until soft.
  3. While sweet potatoes cook, heat 1 teaspoon oil in pan on medium heat. Add onion and garlic and sauté 1-2 minutes until onions are soft. Add red pepper, black beans, cumin, cayenne pepper, salt and black pepper. Cook 1-2 minutes then remove pan from heat and set aside.
  4. When ready, remove sweet potatoes from oven and let cool. Cut lengthwise. Scoop out flesh (leave a thin layer inside so that the potato skins can stand on their own) and transfer to bowl. Reduce oven temperature to 375 degrees F.
  5. Drizzle skins with olive oil and return to oven (with cut side facing up) for 10 minutes to crisp up.
  6. In bowl, mix sweet potato flesh with black bean mixture. Add cashew ricotta and lime juice and mix until well combined. Season to taste.
  7. Take out crisped sweet potato and fill each skin with prepared stuffing.
  8. Mix reserved cashew ricotta with 1 teaspoon water, smoked paprika, salt and chipotle powder to make “cheese” sauce. Drizzle on top, garnish with cilantro and serve.

Looking for more vegan party food ideas? Check out our recipes for buffalo Brussels sprouts with cashew-dill dipping sauce and vegan cauliflower tater tots for your next friendly gathering!