Vegan loaded sweet potato


  • 320ml Unsweetened Almond Breeze®, plus 1 tbsp. for the mash

  • 2 medium sweet potatoes

  • 2 tbsps. rapeseed oil

  • 1 small white onion, finely chopped

  • 1 celery stick, diced

  • 1 medium carrot, diced

  • 2 garlic cloves, crushed

  • 250g mushrooms, finely chopped

  • 400g tin of green lentils, rinsed

  • 2 tbsp. tomato puree

  • 2 tsps. wholegrain mustard

  • 1 tsp. vegetable bouillon powder

  • 1 tsp. dried mixed herbs

  • 1 tbsp. Biona Worcester sauce

  • Pinch of salt

  • Few twists of black pepper

  • 40g vegan cheese, plus extra for sprinkling

  • 1 tsp. of dairy-free butter

  • Serves: 2

  • Prep time: 15 minutes

  • Cooking time: 1 hour 5 minutes

Vegan loaded sweet potato

Loaded roasted sweet potatoes are deliciously tasty, topped with savoury veggie mince and cheesy sweet potato mash – making a hearty plant based meal.


Pre-heat the oven to 185°C.  Place the sweet potatoes into a roasting tray and lightly score with a knife. Drizzle with a tablespoon of oil and rub all over the skin. Put the sweet potatoes in the oven and bake for 1 hour, until they are soft in the middle and crispy on the outside – depending on the size of the potatoes they may cook quicker or take a little longer.

Meanwhile, to make the savoury veggie mince, add 1 tablespoon of oil to a deep pan and heat – you will need a pan with a lid.  Add the onion, celery, carrot, garlic and cook. Stirring occasionally, for 10 minutes until the vegetables start to soften. Then add the mushrooms, stir in and cook for 5 minutes, until they reduce in size. Tip in the rinsed lentils, tomato puree, wholegrain mustard, dried mixed herbs, vegetable bouillon, Worcester sauce and stir together. Pour over the Almond Breeze®, stir and reduce the heat. Place the lid on. Leave to simmer for 30 minutes, stirring occasionally. Season to taste.

When the sweet potatoes are cooked, remove from the oven and leave them to cool for a few minutes.

Cut the sweet potatoes in half and scoop out half of the potato from each into a bowl.  Add a splash of Almond Breeze®, some dairy-free butter and vegan cheese to the bowl with the sweet potato and mash together.

Return the sweet potato halves to the roasting tin and fill each half of potato with the savoury veggie mince, then top with the mashed potato, sprinkle over more grated cheese and place under a hot grill for 5 minutes.

Serve immediately.

Any leftover savoury veggie mince will freeze really well.

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