Twice-Baked Sweet Potatoes


2 large sweet potatoes 1/2 cup cashews, soaked in water for at least 1 hour 1/4 cup almond milk 1/2 tsp vanilla 2 tsp honey 1 tsp cinnamon Pinch of nutmeg Salt and freshly ground black pepper, to taste Fresh thyme, for garnish


1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool.

2. Drain the soaked cashews and place in a blender. Blend until finely ground. Add almond milk, vanilla, honey, cinnamon, and nutmeg and process until creamy.

3. Once the potatoes are cool enough to handle, slice them down the middle and carefully scoop out the flesh, placing into the blender. Leave a thin layer of sweet potato on the inside of the skin to hold it up. Blend the sweet potato filling with the cashew mixture until completely combined. Season with salt and pepper to taste.

4. Carefully add the filling back into the potato skins and bake for an additional 15 minutes. Remove potatoes from oven and top with fresh thyme to serve.


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