Preheat oven to 400 degrees Fahrenheit. Position both oven racks to the middle.
To a large half sheet pan (about 13"x18") lined with parchment paper or silicone mat, add the halved sweet potatoes face down and brush the skins with oil.
Put them in the oven on the lower rack and bake for 1 hour, or until potatoes are cooked completely through and easily pierced with a knife.
While the potatoes bake, we are going to prepare the other filling ingredients. To start, remove and drain your tofu from packaging. Wrap it in several sheets of paper towels or a clean tea towel and place it on a cutting board or plate. Place a heavy object, like a cast iron skillet, on top of wrapped tofu for 15 minutes. This will press excess water out of tofu.
After 15 minutes, unwrap tofu and pat any remaining water off so it is as dry as possible. Tear tofu block into bite sized pieces. Add tofu to a large gallon ziplock or large Tupperware with a lid along with the corn starch, oil, chili powder and paprika. Zip bag shut or add lid and shake until all pieces are coated.
Dump tofu out onto a parchment or silicone mat lined quarter sized baking sheet (9"x13"). Space all the tofu pieces out nicely so they have room to crisp up. If too close together they will steam instead of crisp.
To another parchment or silicone mat lined quarter sized baking sheet (using 3 cookie sheets in this recipe!), add the beans, corn, diced onion.
Add both quarter sized baking sheets to oven during last 25 minutes of sweet potato roasting (all 3 baking sheets in oven at same time). Bake for 25 minutes or until tofu is crispy.
After last 25 minutes, remove all baking sheets, including sweet potatoes from oven. Pierce sweet potatoes with a knife to ensure cooked completely. If they need more time, return to oven until cooked through.
Allow all ingredients to cool for 10-15 minutes.
After slightly cool, add the tofu, corn, black beans, onion and 1 cup of salsa verde to a large bowl. Mix until all ingredients are fully combined.
Next, carefully scoop out the sweet potato from the skins and add HALF of the roasted sweet potato flesh to the large bowl with tofu mixture. Put the other half of sweet potato flesh in a Tupperware for a different recipe. It is okay if a little sweet potato is left stuck to the skins!
Mix half the sweet potato in with the tofu mixture until fully combined.
Next, stuff the sweet potato skins with the mixture until completely full and sprinkle with vegan cheese, if desired. You should have just enough.
Return stuffed potatoes to oven for 10 minutes to warm through and melt cheese.
Top sweet potatoes with guacamole, cilantro, hot sauce and vegan yogurt for serving.
Storage: Store stuffed sweet potatoes in an airtight container in refrigerator for up to three days.
If you do not have 2 quarter sized sheet pans, you can use another large half sized sheet pan, just be sure tofu has enough space to crisp up properly.
You can easily customize these to include whatever ingredients you want! Just be sure the ratios are about the same.
If you find you have leftover filling, that's okay! It makes an excellent taco filling.
I used very large sweet potatoes. If you use smaller potatoes, they will cook faster and likely be ready before 1 hour.
Savory Stuffed Sweet Potato Skins
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did you make this recipe?Tell us how you liked it in the comments below!