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Collard Green Stuffed Sweet Potatoes, collard greens, sweet potatoes, vegan stuffed sweet potatoes, vegan dinner, vegan collard greens, vegan meals, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, vegan lunch, dinner, lunch, easy recipe, potatoes, greens, summer

Collard Green Stuffed Sweet Potatoes

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch


A perfect dish for when you need some tasty wholesome greens in your life, but you want it to cover all the delicious senses of savory, sweet, tangy, texture, color, flavor, and all around YUM factor. Our Collard Green Stuffed Sweet Potatoes fits just the ticket. Savory and tangy collard greens cooked to perfection, mixed with piping hot mashed sweet potatoes, then stuffed back into the baked sweet potato for prettiness points, makes for a hearty and delicious meal. This recipe is as healthy as it is delicious, perfect for your dinner table tonight!  Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, and no processed ingredients.



Optional Toppings:


  1. Preheat the oven to 400 F. Place the oven rack in middle, avoiding the lower oven rack placement.
  2. Line a baking sheet with parchment paper. Set aside.
  3. Wash 4 medium-sized sweet potatoes and dry them. Place the sweet potatoes onto the parchment-lined baking sheet – evenly spaced.  Prick each sweet potato on the top-center with one fork prick, then place the sweet potatoes in the preheated 400 F oven for one hour or until completely done. Sweet potatoes average about 50 to 75 minutes in the oven, largely depending on the size of the sweet potato.
  4. In the meantime, clean the collard greens and remove the tough center stem/vein, then chop into 2-inch squares. Set aside.  
  5. In a large ceramic/enamel lined Dutch oven/pot, add the chopped onions and sauté over medium heat until softened.
  6. Next add the garlic to the pot, and sauté for 1 minute.
  7. Add all the remaining ingredients: vegetable broth, water, Tamari, liquid smoke, apple cider vinegar, maple syrup, sea salt, minced onion, garlic powder, onion powder, dried minced onion flake, red pepper flake, and black pepper.  Stir to combine.  Increase the heat to bring the mixture to a boil, then immediately lower to a simmer.
  8. Add the collard greens, stir until the collards start to wilt – approximately 2 minutes, then place the lid on the pot and allow to simmer for 20 to 50 minutes, stirring occasionally to ensure the liquid does not completely evaporate. (See Notes).
  9. When the sweet potatoes are done, remove from the oven and allow to slightly cool for 5 minutes to allow for easier handling. Carefully, slit each baked sweet potato down the center and scoop out nearly all the sweet potato flesh into a bowl.  Keep the sweet potato skins for serving (optional).  When all the sweet potatoes have been scooped out into a bowl, mash them really well, then add them to the cooked collard greens to the mashed sweet potatoes, stir to combine.  Then carefully place the sweet potato/collard green mixture back into each sweet potato skin, pilling high. 
  10. Top individual collard greens/sweet potatoes with roasted pepitas and a tiny drizzle of maple syrup or a splash of apple cider vinegar, finishing with a tiny sprinkle of sea salt really pushes the sweet-savory combination over the top.


*Vegetable Stock:  We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Collard Greens Tenderness: The tenderness of the collard greens is personal preference.  We tend to cook them about 50 minutes with the lid on the pot; however, we have other family member who prefer a firmer collard green texture.  You want to make sure there is some liquid left in the pot for flavoring the sweet potatoes.  Add a tablespoon or two of water if needed to the collard greens while they are cooking.

*Storage: Refrigerate and use within 5 days.