Veggie Topped Sweet Potatoes


  • 4 medium baked sweet potatoes
  • 1 c. soy sour cream
  • 2 tsp. dried basil leaves
  • 2 c. broccoli florets, lightly steamed
  • 2 medium carrots, thinly chopped, steamed
  • 1 small red pepper, chopped
  • 1/2 onion, chopped
  • 2 tsp. soy margarine
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • 1 c. black beans
  • 1/2 c. soy cheddar cheese


  1. In a medium skillet, melt margarine and sauté onions and red peppers. Add broccoli, carrots, Italian seasoning and garlic powder. Add black beans.
  2. Meanwhile, mix soy sour cream and basil.
  3. Cut sweet potatoes in half and spread the sour cream mixture over the cut surface. Cover with the sautéed vegetables and top with soy cheese shreds.
  4. Place under the broiler for a few minutes, until cheese has melted and vegetables are heated.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.