This vegan sweet potato skillet is a firm autumn and winter favourite in my kitchen, crispy baked sweet potato wedges, hearty black beans and smoky tofu mince, served with fresh rocket salad and my apricot mustard sauce. The sauce is my take on a classic from a well-known fast food chain, and it takes about five minutes to make, it’s what brings this whole dish together.
The recipe is also gluten-free if you swap the soy sauce for tamari, works for lunch or dinner, and makes a brilliant wrap filling.
What do you need for this sweet potato skillet?
Sweet potatoes
Rich in vitamins A and C, fibre and antioxidants. I scrub them well and leave the skins on for the wedges, they’re a good source of extra fibre and nutrients. For evenly crispy wedges, bake them on an oven rack rather than a flat tray so the air can circulate all around.
Black beans
Packed with protein, fibre, folate and iron. I use beans from a can and rinse them thoroughly, that removes most of the oligosaccharides that cause bloating. Kidney beans work just as well here.
Smoked tofu
The star of this recipe, blitzed in a food processor with tomato paste and fried until golden, it becomes a hearty smoky mince with a wonderful umami depth. No food processor? Just crumble it with your hands.
Fresh thyme
I used lemon thyme for this recipe, which has a lovely citrusy note that works beautifully with the sweet potatoes. Any thyme will do, and dried thyme works in a pinch, but fresh really makes a difference.
Smoked paprika powder
Also known as Pimentón de la Vera, made from dried and smoked peppers, it gives the tofu mince an extra layer of smoky depth on top of the natural smoked flavour.
As a wrap:
This sweet potato skillet is also delicious in a homemade wrap with rocket and apricot mustard sauce or vegan mayo, the recipe makes 4-5 wraps.
Meal prep:
The skillet keeps well in an airtight container in the fridge for two to three days. It can also be prepared a day ahead and reheated, the spices develop even more flavour overnight. Add the rocket salad fresh just before serving.
Sweet Potato Skillet with Black Beans and Smoked Tofu
Recommended Equipment
Ingredients
- 500 g sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 200 g smoked tofu
- 1 tablespoon tomato paste
- 1 onion chopped
- 1 tablespoon olive oil
- 1 garlic clove chopped
- 200 g black beans cooked or from a can and rinsed well
- 1 tablespoon smoked paprika powder
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1-2 tablespoons fresh thyme
- juice of 1 lemon
- pinch of salt and pepper to taste
- pinch of chili flakes to taste
- 2 handfuls of rocket salad
- apricot mustard sauce or vegan mayo
Instructions
- Preheat oven to 200 °C (392° Fahrenheit).
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything 🙂
- Wash the sweet potatoes and cut into wedges. I leave the skins on. Mix in a big bowl with 1 tablespoon of olive oil and 1/2 teaspoon of salt, spread on an oven rack, and bake for 30 minutes.
- In the meantime grind the smoked tofu with tomato paste in a food processor. You can also use a cheese grinder for the tofu if you don't have a food processor, and then mix with tomato paste.
- Sauté onions in olive oil for 3 minutes, add garlic, the ground tofu and sauté for another 3 minutes. Then add beans, smoked paprika powder, maple syrup, soy sauce and thyme and cook at medium heat for about 10 minutes, stirring often.
- Add the sweet potatoes and lemon juice, stir again, add salt and pepper and chili flakes to taste and serve with fresh rocket salad and apricot mustard sauce.
Nutrition
FAQ
Can I make this sweet potato skillet ahead for a party?
Yes, prepare it the day before and reheat before serving. The spices actually taste better after sitting overnight. Add the rocket just before serving so it stays fresh and crisp.
Can I freeze the leftovers?
I haven’t tried it myself, but there’s no reason it shouldn’t work, sweet potatoes and black beans both freeze well. The texture of the wedges will soften slightly after freezing. Remove the rocket before freezing.
Is this sweet potato skillet recipe gluten-free?
Yes, if you swap the soy sauce for tamari. Everything else in the recipe is already gluten-free.
What can I use instead of smoked tofu?
Firm white tofu works well, press it thoroughly, crumble and fry with the tomato paste. Tempeh is another option with a slightly nuttier flavour.
What else goes well with this besides the apricot mustard sauce?
Vegan mayo or sour cream both work beautifully. If you like heat, a drizzle of sriracha is a great addition.
What else can you do with the sweet potato skillet?
This sweet potato skillet is also delicious in a homemade pita wrap with rocket salad and apricot mustard sauce or vegan mayo or sour cream. This recipe makes 4-5 wraps.
You love smoked tofu? Then you might also like my 13 most delicious smoked tofu recipes.
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