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Hasselback Loaded Sweet Potato

  •  Cooking time 
    50 min
  • Preparation time 
    15 min
  • Servings
    Portions 4
recipe image Hasselback Loaded Sweet Potato


  • 4 medium sweet potatoes
  • 4 tablespoons Flora™ Plant Butter Salted, divided
  • 2 tablespoons coarsely chopped chipotle pepper in adobo sauce
  • 2 pieces Violife Just Like Vegan Cheddar Slice, quartered
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons thinly sliced scallions
  • 2 slices vegan bacon, coarsely chopped
  • 4 tablespoons vegan sour cream, divided
Energy (kcal)162 kcal
Energy (kJ)676 kJ
Protein (g)4.0 g
Carbohydrate incl. fibre (g)19.5 g
Carbohydrate excl. fibre (g)16.6 g
Sugar (g)4.1 g
Fibre (g)3.0 g
Fat (g)7.6 g
Saturated fat (g)2.5 g
Unsaturated fat (g)4.6 g
Monounsaturated fat (g)3.3 g
Polyunsaturated fat (g)1.2 g
Trans fat (g)0.0 g
Cholesterol (mg)13 mg
Sodium (mg)228 mg
Salt (g)0.57 g
Vitamin A (IU)13889 IU
Vitamin C (mg)6.0 mg
Calcium (mg)32 mg
Iron (mg)0.73 mg
Potassium (mg)374 mg


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut sweet potatoes into 1/4'' slices, leaving the bottom of the vegetable in tact.
  3. Transfer sweet potatoes to an unlined pan or cookie sheet. Top each sweet potato with 1 tablespoon plant butter and bake for about 40 minutes, or until the potatoes are soft, but not mushy. Remove pan from oven.
  4. Reduce the oven temperature to 350 degrees Fahrenheit.
  5. Evenly distribute chipotle peppers over top of baked sweet potato, and insert cheddar pieces into the slices.
  6. Bake for an additional 10 minutes to melt the cheese.
  7. Garnish with chopped cilantro, scallions, vegan bacon, and vegan sour cream.
To slice the sweet potatoes without cutting all the way through the vegetable, place 2 chop sticks or bamboo skewers lengthwise on each side.
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