Sweet Potato Bake

Potato as a nutritionally complete meal for Vegan and Dairy Free diets.

For those of us who like our potatoes, here it is in its sweeter guise prepared as either a complete meal or as a tasty addition to almost any main course.

There are many versions of sliced baked potato dishes, from the very rich and creamy versions to the lighter stock based ones. Here, tofu is the basis of the creamy sauce, peanuts add protein and texture and the lime and chilli provide contrasting flavours.

Diets for which Sweet Potato Bake is suitable:

Dairy Free, Diabetic, Gluten Free, Vegan and Vegetarian.


Preparation: 20 mins | Cooking: 45 mins | Serves: 4 as a meal

150 gm (1 cup) peanuts *
150 gm (5 oz) tofu
100 gm (1/3 cup) water
1 tsp dried chilli, ground
1 lime, grated and juiced
2 garlic cloves, crushed
1/2 tsp salt
1 tsp black pepper, cracked
2 1/2 tbsp olive oil
1 kg (2 lbs) sweet potato


PREHEAT oven to 170 C/325 F/ Gas 3
GREASE pan with 1/2 tsp oil (I use a large soufflĂ© dish: a larger diameter dish will result in a thinner ‘bake’ and require less cooking time).
LIGHTLY roast or dry fry the peanuts (if raw).
BLEND the tofu and water to make a pouring cream consistency, adding more water if required.
ADD chilli, garlic cloves, salt and pepper to the tofu cream.
BLEND the peanuts with 2 tbsp oil using a hand blender to create a crunchy style peanut butter.
ADD the grated lime and lime juice to the blended peanuts.
PEEL sweet potato and slice finely.
MIX the potato and tofu cream in a large bowl.
LAYER half the potato in the dish and top with the crunchy peanuts.
TOP with the remaining potato.
BAKE for 45- 60 mins Use a skewer to check when soft. (Cooking time will vary according to the size of the dish, ie the thickness of the potato.)


-With a green salad as a meal.


* Cashews can replace peanuts.

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