Chocolate-Stuffed Vegan Sweet Potatoes
These chocolate-stuffed vegan sweet potatoes are a delicious dessert option, combining the natural sweetness of roasted sweet potatoes with a rich, chocolatey filling. Perfect for satisfying your sweet tooth while staying plant-based, they are an easy and creative twist on a classic treat.
Dessert, snack, or whatever you want to call it, this chocolate-stuffed sweet potato dessert made with bananas, peanut butter, cocoa, maple syrup, and walnuts is going to rock your world!
We LOVE sweet potatoes at my house and usually bake them to serve plain with supper, but this loaded sweet potato delight is a whole different twist. To get really creative, try making this recipe with Okinawan purple sweet potatoes!
We have more delicious sweet potato recipes like my dairy-free sweet potato muffins, this vegan sweet potato casserole, and our amazing sweet potato cheese sauce.
Reasons you will love this dessert
- Indulgent Yet Healthy: This loaded sweet potato vegan dessert is the perfect blend of indulgence and nutrition. With the natural sweetness of sweet potatoes and the richness of dark chocolate, you get a satisfying treat without the guilt. Plus, it’s packed with fiber, vitamins, and antioxidants that support a healthy lifestyle.
- Completely Vegan and Dairy-Free: Whether you’re vegan or just looking to cut down on dairy, this dessert has you covered. It’s made with plant-based ingredients, ensuring you enjoy every bite without compromising on your dietary preferences or health goals.
- Easy to Make and Customizable: This recipe is incredibly simple to make and can be customized to suit your taste. Add your favorite nuts, seeds, or fruits to create a unique dessert that fits your personal cravings. With minimal prep time and straightforward instructions, it’s a no-fuss option for a delicious homemade treat.
Ingredients you will need
- Sweet Potatoes- They provide a natural sweetness and creamy texture that perfectly complement the rich flavor of chocolate, making them an ideal base for a decadent yet nutritious dessert. Additionally, they are packed with vitamins and fiber, adding a healthy twist to a delicious treat.
- Banana- Add natural sweetness and a creamy texture to a chocolate-stuffed sweet potato dessert, enhancing its flavor without the need for added refined sugars.
- Nuts- Adding nuts this dessert introduces a satisfying crunch and a contrasting texture that complements the creamy filling and soft sweet potato.
- Peanut butter- Enhances the flavor with a rich, nutty taste that pairs perfectly with both the chocolate and the sweetness of the potato.
- Cocoa powder- Intensifies the chocolate flavor, providing a rich, deep taste that enhances the overall dessert experience.
- Maple syrup- Caramel-like flavor that complements the chocolate and sweet potato perfectly.
- Dairy-free chocolate chips- These chocolate chips melt smoothly, adding pockets of gooey, delicious chocolate throughout the dessert, enhancing both its flavor and texture without compromising on dietary preferences.
Sweet potato cooking methods
There are several different ways to prepare sweet potatoes for this dessert recipe, and my favorites are listed here.
- Bake in the oven: First, preheat your oven to 400°F. When I bake sweet potatoes, I poke a few holes in them with a knife so they don’t explode in the oven. Then wrap them in parchment paper and an outer layer of foil. Bake for approximately an hour, depending on the size of your potatoes.
- Crockpot method: Place the clean sweet potatoes in a slow cooker with about 1/4 cup water. Cover and cook on low for 8 hours or on high for 4 hours, until they are tender. The time will need to be adjusted for the size of the potatoes.
- Instant Pot method: Place a trivet in an Instant Pot and add 1 cup of water. Poke a few holes in the potatoes with a knife. Place them in the Instant Pot and cook on HIGH for approximately 25-30 minutes depending on the size.
- Microwave cooking: A sweet potato can also be cooked in a microwave, but it won’t have the opportunity to caramelize, so in my opinion, this isn’t the best option. However, if you’re in a hurry. Cook them in a microwave-safe dish for approximately 7-10 minutes, and don’t forget to poke holes in the potatoes.
How to make loaded sweet potatoes
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: The main ingredient for this recipe is of course sweet potatoes, so you’ll need to start by preparing them.
Wash and cook your sweet potatoes using one of the suggested cooking methods above. I like to bake mine.
STEP #2: While the potatoes are cooking is the perfect time to prepare the chocolate banana peanut butter sauce. This is a very easy sauce to prepare with only a few ingredients.
Simply mash the banana with a fork, add peanut butter or PB2 Powder, cocoa powder, and maple syrup (or another sweetener, if desired), and mix well into a chocolate sauce texture. Set to the side.
STEP #3: Once the sweet potatoes are finished cooking, allow them to cool a little bit. Then, slice each one open but don’t cut all the way through.
STEP #4: Use a fork to fluff the soft orange potato flesh. Next, add slices of banana throughout the potato. You can also add crushed walnuts and even a few dairy-free chocolate chips if desired.
STEP #5: Drizzle the chocolate peanut butter sauce over the top and serve warm. You might even add a mint leaf for display. Mint always goes well with chocolate, in my opinion.
Frequently Asked Questions
Sure! Sweet potato skins are safe to eat and full of fiber and nutrients. Just be sure to scrub them well before cooking.
Yes, the sweetener can be left out because the potato and banana have natural sweetness of their own. Just be aware that it won’t taste as much like a dessert.
I think sweet potatoes go well with savory foods. The natural sweetness pairs well with dinner recipes like No-Meatloaf Vegan Meatloaf, Veggie Stir-Fried Rice, and even Mock Chicken Casserole.
You can bake the sweet potatoes and prepare the fillings in advance, then assemble them when you’re ready to serve. Store the baked sweet potatoes and toppings separately in airtight containers in the refrigerator for up to 3 days. When you’re ready to enjoy, simply reheat the potatoes and add the toppings.
More Vegan Sweet Potato Recipes
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Stuffed Sweet Potatoes Dessert
Ingredients
- 2 sweet potatoes medium to large
- 1 ripe banana
- 2 tablespoons crushed walnuts optional
- 2 tablespoons dairy-free chocolate chips optiona
Banana Chocolate Sauce
- 1 ripe banana
- 1 tablespoon peanut butter almond butter, or other nut butter, (or PB2 Powder)
- 1 tablespoon cocoa powder
- 1/2 tablespoon maple syrup or other sweetener
Instructions
- Preparing Sweet Potatoes
- The main ingredient for this recipe is of course the sweet potatoes, so you’ll need to start by preparing them. They can be baked in an oven, cooked in a slow cooker or Instant Pot, or even microwaved. Instructions for each method listed below.
- Once the sweet potatoes are finished cooking, allow them to cool a little bit. Then, slice each one open but don’t cut all the way through.
- Use a fork to fluff the soft orange potato flesh. Next, add slices of banana throughout the potato. You can also add crushed walnuts and even a few dairy-free chocolate chips if desired.
- Lastly, drizzle the chocolate peanut butter sauce over the top and serve warm. You might even add a mint leaf for display, and mint always goes well with chocolate, in my opinion.
Chocolate Banana Sauce
- While the potatoes are cooking is the perfect time to prepare the chocolate banana peanut butter sauce.
- Simply mash the banana with a fork, add peanut butter or PB2 Powder, cocoa powder, and maple syrup (or another sweetener, if desired), and mix well into a chocolate sauce texture. Set to the side.
Video
Notes
- Bake in the oven: First, preheat your oven to 400°F. When I bake sweet potatoes, I poke a few holes in them with a knife so they don’t explode in the oven. Then wrap them in parchment paper and an outer layer of foil. Bake for approximately an hour, depending on the size of your potatoes.
- Crockpot method: Place the clean sweet potatoes in a slow cooker with about 1/4 cup water. Cover and cook on low for 8 hours or on high for 4 hours, until they are tender. The time will need to be adjusted for the size of the potatoes.
- Instant Pot method: Place a trivet in an Instant Pot and add 1 cup of water. Poke a few holes in the potatoes with a knife. Place them in the Instant Pot and cook on HIGH for approximately 25-30 minutes depending on the size.
- Microwave cooking: A sweet potato can also be cooked in a microwave, but it won’t have the opportunity to caramelize, so in my opinion, this isn’t the best option. However, if you’re in a hurry. Cook them in a microwave-safe dish for approximately 7-10 minutes, and don’t forget to poke holes in the potatoes.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Wow, Teri, this looks wonderful! Will try for breakfast tomorrow! Thanks for including the sodium count!
Hi Ann- I hope you enjoy it. I absolutely love sweet potatoes, and this really is a great twist on them.