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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Stuffed Sweet Potatoes with Ranch Dressing

The sweet tanginess of the “ranch” style dressing really lifts this family-friendly dish. Serve with a salad or steamed greens for a complete and filling meal.

Prep Time: 15 Minutes
Cook Time: 75 Minutes
Yield: Serves 4

Notes:

You can substitute regular baking potatoes in place of the sweet potatoes if you prefer. 

For the Soy-Free Version: Simply omit the Ranch Dressing, and instead top your stuffed potatoes with red or green salsa.

To make this suitable for the McDougall Maximum Weight Loss Program, omit the ranch dressing, and top your stuffed potatoes with salsa or a little hot sauce instead.

Ingredients:

For the Stuffed Sweet Potatoes:

  • 2 extra-large sweet potatoes or yams
  • 1 small brown onion
  • 2 cloves garlic, peeled and crushed
  • 2 celery stalks, finely diced
  • 1 medium red bell pepper, finely diced
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1/2 tsp. ground coriander seed
  • 1/2 cup fresh, canned or frozen corn kernels (drain and rinse if using canned)
  • 1/4 cup chopped fresh coriander (cilantro)

For the Ranch Dressing:

  • 1/3 cup plain unsweetened soy yogurt (or low fat vegan mayo)
  • 1 tbsp. lemon juice
  • 1 1/2 tsp. cider vinegar
  • 1/2 tsp. dried garlic granules
  • 1/2 tsp. maple or date syrup
  • 1 tbsp. water
  • 1 tbsp. finely chopped fresh dill
  • 2 tbsp. finely chopped fresh parsley

Instructions:

  1. To make the ranch dressing, combine all ingredients in a bowl and stir until well combined. Season with black pepper to taste. Refrigerate until needed.
  2. Preheat oven to 200°C / 390°F. Line a baking sheet with baking paper. Scrub, rinse and dry the sweet potatoes, then slice in half lengthways. Place on your baking sheet and bake in the oven for 45 minutes, or until tender all the way through. (The amount of time required will depend on the size of the potatoes.)
  3. While your potatoes are baking, heat 1/2 cup of water or vegetable broth in a saucepan. Add the onion and garlic, and sauté for 3-4 minutes. Add the diced celery stalks, diced red pepper, paprika, cayenne and coriander seed, and cook for a further five minutes. Remove from the heat and stir in corn kernels.
  4. Once the sweet potatoes have finished roasting, remove them from the oven and allow them to cool for 10 minutes. Using a spoon, scoop the filling out from the sweet potato, leaving the skin and 1 cm of flesh in tact.
  5. Place the sweet potato filling in a mixing bowl and mash with a fork until only small lumps remain. Add the red pepper and corn mixture to the sweet potato filling and stir well to combine. Spoon filling into the sweet potato skins, and bake at 200°C / 390°F for 15 minutes.
  6. Remove sweet potatoes from the oven and serve immediately, sprinkled with fresh coriander and drizzled with ranch dressing.