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Loaded Sweet Potato Skins


  • For the vegan cheese:

  • For the red sauce:

  • For the green sauce:

  • For the Vegan Bacon Flakes (Fakon)

  • For the Sweet Potatos


This dish warms our hearts and brings a smile to every face. Soul Food can also be vegan and still make all fortune receptors go wild. Crunchy, soft sweet potatoes meet rich, ultra-tasty vegan cheese sauces and smoked artichokes in harmony with vegan bacon. The dish is a bit more elaborate, but it is worth it if you want to serve the perfect dinner.




For the vegan cheese: Put the cashews in a bowl, cover with boiling water and let them soak for 20 minutes. Alternatively, soak cashews in cold water overnight.


Drain the water and add all ingredients with the High Power Blender and mix for at least 60 seconds at high speed.


Season and, if necessary, dilute with a little water. The mass should be thick, but not pulpy.


For the red / green sauce: Mix all ingredients in a high power blender. Dilute with a little water if necessary


For the "Facon": Mix all ingredients carefully and bake at 170 degrees Celsius for 10 minutes in the oven.


In between turn over and take flakes from the plate when they get dark.


Allow to cool and place in an open jar for crispness.


Peek the sweet potatoes several times with a fork, wrap them in damp paper towel and cook them for 10 minutes in the microwave at the highest level. Check with a knife if they are done. But they should.If not, add another 5 minutes in the microwave.


After cooking, let the sweet potatoes cool for about 10 minutes, free them from the kitchen towel and cut them open lengthwise.


Hollow out the sweet potatoes with a tablespoon, leaving about a 0.5 cm thick edge. Do not throw away the inside of sweet potatoes, but it place in a bowl.


Sprinkle the sweet potatoes with olive oil and a little bit of smoked salt (be careful, the salt is very salty!) And bake at 180 ° C crispy for 10 minutes. If the result is not crispy enough, just grill them for about 5 minutes.


In the meantime, drain the artichoke hearts, quarter them and sauté them in a pan in olive oil and smoked salt. The artichokes should be smoky and salty, do not be scared if they are a little too salty.


For filling, mix the sweet potato slush with the artichoke hearts and chopped basil. Please use fresh basil, dried does not taste good in this combination.


Gradually fold in the vegan cheese sauce until the desired consistency is achieved. We used about 50 ml.


Fill the baked skins with the filling. Do not hesitate to overfill them…


Bake the filled boats again at 180 degrees Celsius for 10 minutes. After that garnish with the red and green sauces and the fakon and serve hot.


Loaded Sweet Potato Skins

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Adjust Servings:
For the vegan cheese:
100g of cashews
100ml of water
3 tablespoons of yeast flakes
1 clove of garlic
juice of a lemon
1 teaspoon paprika powder hot
1 tablespoon of mustard or mustard powder
For the red sauce:
1 cup of vegan cheese sauce
3 tbsp sriracha
juice of half a lime
For the green sauce:
3 tablespoons vegan cheese sauce
1 large avocado
juice of a lime
2 teaspoons of wasabi or wasabi powder
For the Vegan Bacon Flakes (Fakon)
50g coconut flakes
4 el bbq sauce
1 tl maple syrup
For the Sweet Potatos
4 small to medium sized sweet potatoes
1 can of artichoke hearts in water
1 bunch of basil
50ml of vegan cheese sauce
1 glass of fakon
smoked salt



IN SEARCH OF is a food-, travel- and lifestyleblog from Berlin hosted by Kai and the twins Maria and Sophia.

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