Twice Baked Sweet Potatoes (Vegan)
Makes: approx: 14 servings
Try to buy everything organic.
- 7 sweet potatoes
- 1/2 cup raw cashews, soaked and rinsed
- 3 TBSP water
- 1/2 tsp apple cider vinegar
- 1/2 cup date sugar
- 2 tsp fresh lemon juice
- 2 TBSP cold-pressed coconut oil (leave out if you are oil free)
- 1/4 tsp cinnamon
- Finely ground sea salt and pepper to taste (optional)
- Pecans, chopped
- 1/4 cup flaked coconut (optional)
Bake sweet potatoes at 350°F uncovered on a parchment-lined cookie sheet for 40 minutes. Remove potatoes and allow to cool to a working temperature.
Carefully slice potatoes in half lengthwise. Leaving about 1/4″-1/2″ flesh attached to potato skin, scoop out the rest and place in food processor.
Place cashews, lemon juice, apple cider vinegar and water in the blender and mix until creamy. Add cashew cream and remaining seasoning ingredients to food processor and whip until creamy. If you do not have a food processor, you can stir together filling by hand.
Fill your sweet potato shells with processed mixture. Top with pecans (and coconut if you wish) and place on a parchment-lined cookie sheet and bake at 350°F for 10-15 minutes.
Once browned, remove and serve.
If there are any left, store in an airtight container in the fridge and reheat in the oven.
Eat Healthy & Thrive