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Baked Sweet Potatoes 2 Ways!

A savory plate of baked sweet potato with avocado, chili flakes, nutritional yeast, and salt and a sweet plate of baked sweet potato with fresh fruit, chocolate, and coconut

When I quizzed you all on Twitter about what kind of recipes you want to see more of on Minimalist Baker, the overwhelming majority of you said healthy, savory entrées! You are my kind of people.

Not to worry, there will still be desserts – there will always be room for dessert. But I’m excited to continue adding healthy, easy, plant-based meal ideas, starting with my go-to meal when I don’t feel like cooking: baked sweet potatoes (just 30 minutes required)!

Perfectly baked sweet potatoes on a baking sheet

I included two varieties of sweet potatoes: 1 sweet, 1 savory.

For the sweet version, I went with my 4-ingredient Vegan Nutella (!), bananas, berries, coconut, and cinnamon. This is the perfect “dessert for a meal” type of recipe (if you’re into that sort of thing – I certainly am).

Wood plank showcasing toppings for savory and sweet baked potatoes

And for the savory version, I went with my beloved combo of avocado, nutritional yeast, sea salt, and red pepper flake. I also added hemp seeds for more healthy fats, fiber, and protein.

This is inspired by my go-to Avocado Toast recipe, and it leaves me satisfied every time!

Plate with baked sweet potato topped with vegan melted chocolate, banana, fresh berries, and coconut flakes

I hope you enjoy this first of many plant-based entrée ideas! These baked sweet potatoes are:

Easy
Sweet + Savory
Healthy
Quick
Satisfying
& Super versatile

If you’re into sweet potatoes, be sure to check out my Mediterranean Baked Sweet Potatoes, 1-Pot Sweet Potato Kale Curry, Cajun Sweet Potato Fries, Sweet Potato Wedges with “No Honey” Mustard Dressing, Sweet Potato Breakfast Hash, and Sweet Potato Lasagna!

If you try this recipe, let us know. Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

HEALTHY Baked Sweet Potatoes 2 Ways! Savory and sweet in just 30 minutes! #vegan #glutenfree #sweetpotato #healthy #minimalistbaker

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Two plates of Baked Sweet Potatoes with one having savory toppings and the other sweet
5 from 8 votes

Baked Sweet Potatoes 2 Ways!

Easy, healthy baked sweet potatoes two ways - savory and sweet! The perfect 30-minute, plant-based meal or snack when you don't feel like cooking.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 1
Category: Entree, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

US Customary - Metric

SWEET POTATOES

  • 1 large sweet potatoes (can sub 2 small per 1 large // rinsed and halved // organic when possible)
  • 1 Tbsp coconut or avocado oil (or water)

SWEET

  • 2 Tbsp Vegan Nutella or almond butter (or other nut butter)
  • 1/2 medium banana (sliced)
  • 1/4 cup berries (blueberry, raspberry, strawberry, etc.)
  • 1 pinch ground cinnamon
  • Sea salt
  • 1 Tbsp unsweetened shredded coconut

SAVORY

  • 1 medium ripe avocado (sliced or cubed)
  • 2 Tbsp nutritional yeast
  • 1 pinch sea salt
  • 2 tsp hemp seeds
  • 1 pinch red pepper flake

Instructions

  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  2. Rub sweet potatoes with a bit of oil and place facedown on the baking sheet. Bake for 25-28 minutes or until tender to the touch. Baking time will vary depending on size of sweet potato.
  3. Once sweet potatoes are baked, turn faceup and place on serving plate(s). For the sweet version, top with nut butter, banana, blueberries, cinnamon, salt, and a bit of flaked coconut.
  4. For the savory version, top with avocado, nutritional yeast, salt, hemp seeds, and red pepper flake.
  5. These sweet potatoes make the perfect lazy meal when you don’t feel like cooking. They’re ideal for breakfast, lunch, or dinner! You can also make sweet potatoes ahead of time, store in the refrigerator up to a few days, and reheat in a cast-iron skillet on the stovetop, in the microwave, or a 350-degree F (176 C) oven.

Notes

*Nutrition information is based on 1 SAVORY sweet potato with half avocado.
*Nutrition information for 1 SWEET sweet potato: Calories: 416, Total fat: 18.6 g, Saturated fat: 13.3 g, Sodium: 307 mg, Total carb: 61.4 g, Fiber: 9.6 g, Sugar: 24.2 g, Protein: 6.1 g

Nutrition Per Serving (1 of 1)

  • Calories: 428
  • Fat: 30.5g
  • Saturated fat: 10.4g
  • Sodium: 284mg
  • Carbohydrates: 35.2g
  • Fiber: 12.1g
  • Sugar: 7.9g
  • Protein: 9g
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33 Comments 10 ingredients or less, 30 minutes or less, Breakfast, Dairy-Free, Dinner, Egg-Free, Entree, Fall, Gluten Free, Grain-Free, Lunch, Nut-Free, Oil-Free, One Bowl, Recipes, Refined Sugar-Free, Savory, Snacks, Soy-Free, Spring, Summer, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for DianaDiana says

    January 5, 2019 at 2:57 pm

    You are my favourite foodie newsletter…recipes are amazing. Have made several now.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 6, 2019 at 7:46 am

      We’re glad to hear that, Diana!

      Reply
  2. Avatar for Dianne SellinDianne Sellin says

    January 5, 2019 at 12:57 pm

    The recipe calls for sweet potatoes, but these are yams pictured. Sweet potatoes are yellowish inside. Yams are very orange and the skins are redder than sweet potatoes. There is a difference in taste as well. Can you clarify this in your recipe? Thanks.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 6, 2019 at 8:07 am

      Both sweet potatoes and yams will work in this recipe!

      Reply
  3. Avatar for BeccaBecca says

    August 4, 2018 at 7:11 am

    OH MY GOD i made the sweet one and im eating right now! let me tell you its amazing! i put my own almond butter and cacao nibs on it though becuase i didnt have those other toppings but im super impressed!

    Reply
  4. Avatar for AllyAlly says

    June 16, 2018 at 6:27 pm

    This was yum, thanks Dana! I used some of the other commenters’ suggestions and topped mine with avo, nooch, paprika, garlic powder, seasoned salt, hemp seeds and red pepper flakes. It made a really hearty breakfast! One question please: my potatoes seemed quite wet. I did bake them for 40 minutes as they were large. Would they come up better if pierced before baking?

    Reply
  5. Avatar for NickiNicki says

    June 11, 2018 at 3:46 pm

    Easy and satisfying! 3-year old vegan kid approved. We made the savory. I was out of hemp hearts so we took another commenter’s idea and used pumpkin seeds. I also added a little Hungarian paprika and a teeny dash of garlic powder. I made extra sweet potatoes so we can have the sweet version for breakfast. I don’t care for hazelnuts so we’re going to go with almond butter. I’ll probably add chia seeds too. Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 11, 2018 at 7:55 pm

      3-year old approved is huge! We are so glad your family enjoyed this dish, Nicki + great topping tips!

      Reply
  6. Avatar for Ariadne SharelleAriadne Sharelle says

    December 9, 2017 at 7:26 am

    Hi,
    I notice you use a lot of Nutritional Yeast. For those of us who are allergic to the Nutritional Yeast can you name a substitute, please. So many good recipes and a sub would be terrific. Thx! Ari

    Reply
  7. Avatar for Shayda KafaiShayda Kafai says

    November 4, 2017 at 6:47 pm

    Thank you SO much for this recipe! It was nourishing and absolutely magical. We tried the savory version and added paprika. <3 We are looking forward to trying more of your amazing recipes (and we totally love your fierce food photos! Keep 'em coming!).

    Reply
  8. Avatar for AmandaAmanda says

    July 27, 2017 at 3:29 pm

    Husband and toddler approved! Subbed hemp seeds for pumpkin seeds and it was perfect.

    Reply
  9. Avatar for OwenOwen says

    July 26, 2017 at 5:54 pm

    Your recipe was such a great inspiration!

    Reply
  10. Avatar for AnneAnne says

    July 14, 2017 at 1:27 pm

    Surprisingly delicious and yummy!!! Made the savory recipe for me and my husband for lunch today and we both loved it! Can’t believe how yummy it was and how easy it was to make. I baked the sweet potato in the morning as I was getting ready for work and then just brought all the toppings I needed for the savory recipe to work. I also used some of the vegan Parmesan as a topping (my husband still can’t comprehend “nutritional yeast”) and also the nutritional yeast (1/2 on each side) – both were good! Will be making this recipe again! My hubby said, “good job making this recipe” ? Thank you Dana!

    Reply
  11. Avatar for ReannaReanna says

    July 10, 2017 at 5:45 pm

    I had 2 sweet potatoes I needed to eat and made both the sweet and savory versions for dinner. Absolutely delicious! Thank you!!

    Reply
  12. Avatar for JulieJulie says

    July 8, 2017 at 6:42 am

    I made these and loved them- so easy to prepare! A great weekday dinner. For those feeling something extra savoury, I made a quick chipotle dip just with vegan mayo (I used vegenaisse) and hot sauce. It was super tasty to dip!

    Reply
  13. Avatar for Cassie Autumn TranCassie Autumn Tran says

    July 6, 2017 at 8:20 am

    I make sweet baked sweet potatoes so often! I usually spread peanut butter, berries, turmeric, cinnamon, and granola on top for an extra crunch! Everything tastes amazing!

    Reply
  14. Avatar for MandyMandy says

    July 3, 2017 at 10:25 pm

    These were sooo good! I took these to a lake house party and everyone ooohed and ahhed over them! I baked the sweet potatoes beforehand and assembled the savory one for dinner, and the sweet one for a snack. It’s such an easy and delicious recipe. I cannot thank you enough for making this recipe Ms. Dana! Sweet potatoes are my favorite and this totally hit the spot! **also tahini tastes great on this.

    Reply
  15. Avatar for MalvikaMalvika says

    July 3, 2017 at 2:41 pm

    I love this! I make a similar sweet version with homemade pecan butter and it gives me all kinds of fall-time feels :) so yum! Thanks for sharing all your amazing healthy recipes, love your blog so much!

    Reply
  16. Avatar for Paige FlammPaige Flamm says

    July 3, 2017 at 8:49 am

    These potatoes look incredible! I need them in my life!

    Paige

    Reply
  17. Avatar for Victoria the Justice PirateVictoria the Justice Pirate says

    July 3, 2017 at 6:56 am

    This looks so delicious!!!!!!!!!!!!!!!!!!

    Reply
  18. Avatar for JuliaJulia says

    July 2, 2017 at 3:06 pm

    All of the recipes look so good that I just decided buy the cookbook! Looking forward to new meals. Just saw “What the Health” documentary on Netflix and immediately went Vegan. Cleared out the fridge today!

    Reply
  19. Avatar for JesJes says

    July 1, 2017 at 8:41 pm

    I didn’t see the Twitter poll, but I agree with the requests for more savoury healthy meal ideas. I found your site via a Google search that took me to your Sweet Potato Buddha Bowl recipe (so, so good – and the inspiration of many buddha bowls I have since made). Would love to see more :-)

    Reply
  20. Avatar for Ashley @ The Naked Food LifeAshley @ The Naked Food Life says

    July 1, 2017 at 2:05 pm

    Both of these are absolutely perfect Dana! Some of my favorite combo! I love how versatile sweet potatoes are!

    Reply
  21. Avatar for Julia ChapmanJulia Chapman says

    July 1, 2017 at 7:25 am

    Do you eat the peeling and all?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 1, 2017 at 10:35 am

      Yep!

      Reply
  22. Avatar for Natalie HarneyNatalie Harney says

    June 30, 2017 at 4:47 pm

    I love sweet potatoes, but despite their name I’ve never had them as a dessert before other than in a cake (where you couldn’t really taste them) but this has really inspired me

    Reply
  23. Avatar for Tori//Gringalicious.comTori//Gringalicious.com says

    June 30, 2017 at 3:01 pm

    These look absolutely incredible!!! I’ve been on a berry+sp kick recently so I’m down with version 2 here!!!

    Reply
  24. Avatar for Risto PitkonenRisto Pitkonen says

    June 30, 2017 at 12:31 pm

    I made this and got immediately laid!

    I love this recipe almost as much as my girlfriend! <3

    Reply
  25. Avatar for LeighLeigh says

    June 30, 2017 at 12:26 pm

    Is the nutritional info for the savory for one avocado per person or 1/2 avo per person?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 1, 2017 at 10:33 am

      Updated! Sorry about that. I think it was the calculation for two instead of one.

      Reply
    • Avatar for SusanSusan says

      July 1, 2017 at 3:21 pm

      Both Versions look amazing. Easy to prepare. I’ll be making these soon.
      Thanks,Susan

      Reply
  26. Avatar for MonicaMonica says

    June 30, 2017 at 12:06 pm

    Holy moly, these look good!!! The sweet version sounds perfect for breakfast.

    Reply
  27. Avatar for Hillary ParkeHillary Parke says

    June 30, 2017 at 9:48 am

    The savory version is calling my name. Love avo and sweet tater together!

    Reply

mb

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