One of my favorite things to do is cook, however, I don’t have much time to spend in the kitchen since I typically work 10 hour+ days; so vegan snacks that are easy, quick, and healthy are always welcomed like this Baked Sweet Potato recipe that I’m going to share with you.
I used to be afraid of eating potatoes, for fear of getting fat from a carb overload. But, ever since becoming plant-based and vegan, I have actually become obsessed with potatoes, especially sweet potatoes and Japanese yams as they are surprisingly low-glycemic with lots of flavor! Not only are potatoes comforting and filling, they are nutritionally rich and high in Vitamin C, calcium, folate, potassium and beta-carotene which converts to Vitamin A in the body.
Below, I’ve shared my Baked Sweet Potato recipe, one of my favorite vegan snacks, which I highly recommend making as an appetizer on a cold winter, weekend day or right when you get home from a long day at work. Simply throw sweet potato in the oven and in 40 minutes you have a nutrient-rich snack that will warm your heart and satisfy your cravings. A 5-ounce or medium sized Japanese yam has only 115 calories! Don’t feel bad about indulging, it’s guilt-free! Enjoy 🙂
Editor’s Note: Don’t discard the potato skins as they contain healing properties and fiber. Also, Vitamin A is better absorbed with small amounts of fat, so feel free to brush cooked sweet potatoes with a little coconut oil.
Vegan Snacks: Healthy Baked Sweet Potato Recipe
- Sweet potato or Japanese yam (1 per person)
- Himalayan or sea salt to taste
- Coconut oil (optional)
- Wash potato with vegetable brush
- Slice potato length-wise into fourths or eighths
- Place on a baking sheet or pan and sprinkle with salt
- Bake in 425 degree oven for approximately 40 minutes or until soft and slightly crispy around the skins
- Brush with coconut oil, if desired and serve hot!