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Baked Sweet Potato with Peanut Butter Sauce and Cherry Tomatoes

Baked Sweet Potato with Peanut Butter Sauce and Cherry Tomatoes

I have a slight obsession with baked potato. You may or may not have noticed that through other recipes here on our site. Due to this love of sweet potato, I am always trying to find new and creative ways to serve it. And this one has me excited. 

Sometimes in life, we need to draw back on throwing seasoning and spices into our meals and simply let the ingredients shine through. That’s actually one of the reasons I became a vegan – because the ingredients were so incredible simply on their own. And while I did add a ‘sauce’ to give a little extra oomph to this recipe (and because potato can be a little dry by itself), I really wanted these few ingredients to present themselves in all their glory. 

To top all of this off, it’s simple and straight forward to make – the perfect go-to recipe after a long day. It’s really as easy as 1, 2, 3. 

To make this recipe, you will need 5 ingredients and 30 minutes. 

sliced sweet potatoes in a bowl

We start this recipe off with, you guessed it, sweet potato. Sweet potato is available in a couple of varieties, the most common being the orange and red/purple potatoes. They are not only good for their complex carbohydrates, but they also contain vitamin A, vitamin C, dietary fiber, and manganese. 

We then add in creamy peanut butter, soy sauce, water, and cherry tomatoes. Combined, these ingredients give us a good source of protein, magnesium, vitamin B6, calcium, iron, and potassium. 

The baked sweet potato with peanut butter sauce and cherry tomatoes is the perfect lunch or dinner meal because it’s: 

  • Really easy to make!
  • Cost effective – requires few ingredients. 
  • Family friendly. 
  • A great source of protein – per serve. 
  • A great source of fiber – 16g per serve.

cherry tomatoes cut in half in a bowl

I would not personally recommend storing this meal after it is cooked as the potato with become soggy. However, if you do have left over sauce or cherries, or perhaps you want to make them in advance and store them, you can certainly store these. Simply place your sauce or cherry tomatoes into an airtight container and pop them into the fridge for up to 48 hours. 

And there it is. I hope you enjoy this recipe and I can’t wait to see you next time! 

Liked this recipe? Why not head over and check out our Chickpea Stuffed Sweet Potatoes or the Peanut Butter Stew with Sweet Potato, Carrot and Green Beans recipes for more sweet potato goodness.

Baked Sweet Potato with Peanut Butter Sauce and Cherry Tomatoes close up portrait

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Peanut, Soy, Tomatoes


For the Sweet Potato

  • 30 oz sweet potato (sliced)

For the Sauce

  • 3 tbsps creamy peanut butter
  • ⅙ cup soy sauce
  • ¼ cup water

For the tomato

  • 3 cups cherry tomatoes (cut in half)


  1. Preheat the oven to 200 degrees (390 F), and roast the sweet potato slices for about 15-20 minutes until soft.
  2. Use a skillet and add the ingredients for the sauce, simmer for about a minute until you get a smooth mixture.
  3. Serve the sweet potato slices with the chopped cherry tomatoes and some sauce on the side.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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