Twice Baked Stuffed Sweet Potatoes

Twice Baked Stuffed Sweet Potatoes. Is it dessert or is it a main dish? Well if you leave the sage out it will definitely taste like a delicious dessert, with the sage more of a main dish. In either case its delicious! Thanks to Gina Matsoukas for this fabulous recipe.

At Thanksgiving I made two sweet potatoes and they were not cooked enough by dinner time, so they went in the fridge for the next day. Then I found this awesome recipe and thought I would give it a try. The version I made did not have the sage (frankly I forgot) and it was so wonderful. So sweet and good for you too!

Easy to make too…..

Twice Baked Stuffed Sweet Potatoes

What you’ll need:

• 2 large sweet potatoes
• 1 c cashews soaked in water for at least 1 hour
• ½ c almond milk
• 1/2 t vanilla extract
• 1 T maple syrup
• ½ t cinnamon
• ⅛ t nutmeg
• salt & pepper
• coconut sugar (to sprinkle on top)
• 1 T extra virgin olive oil
• handful of fresh sage leaves (optional, depending if you want the sweet or savoury version)

How to make:

1. Wash sweet potatoes and poke holes in the exterior with a knife. Wrap tightly in aluminium foil and bake at 350 degrees for about 80-90 minutes or until flesh is soft when touched.

   

2. 

   Remove from oven, slice down the middle lengthwise and carefully scoop out flesh into a large bowl, keeping the skin intact. Set aside.

3. Drain cashews and add to a food processor. Process until finely chopped.
4. Add almond milk, vanilla, maple syrup, cinnamon and nutmeg and continue processing until smooth and creamy.
5. Add the cashew cream mixture to the sweet potato flesh and mix to combine.
6. Season with salt & pepper to taste.

   

7. 

   Scoop sweet potato and cashew mixture back into the potato skins. Sprinkle with coconut sugar and broil on high for about 10 minutes until the tops start to brown.

8. While potatoes are broiling, heat a small skillet over medium-high heat.
9. Add olive oil and sage leaves and quickly pan-fry the sage (about 5 mins).