Twice baked sweet potatoes with cinnamon cashew cream

twice baked sweet potatoes

I think this recipe might be the first time I’ve ever had the patience to actually do the whole twice baked thing when it comes to potatoes. I’m an incredibly impatient person so 4 or 5 minutes in the microwave pretty much always wins out over 90 in the oven. Coincidentally, my “foodie” status (a word I personally despise) was questioned on my facebook page the other day for using the microwave (I guess foodies aren’t allowed modern day kitchen conveniences) in another recipe so how fitting that today’s post goes all old school and throws the oven in your face.

twice baked sweet potatoes

It also throws cinnamon cashew cream at you. Totally not old school. Totally new school where “foodies” blend the heck out of nuts and turn them into a creamy mixture. Sweetened up with some cinnamon and brown sugar, these are the distant (healthier) version of that sickly sweet, marshmallow studded sweet potato casserole we’ve all had the misfortune of trying at some holiday dinner.  I know you’re going to look at the directions and think the fried sage leaves are superfluous and be tempted to leave them off. Don’t do it. Just don’t. The sage balances the sweetness of the potato perfectly. Plus, the crunchy leaves are fun to chew on.

twice baked sweet potatoes

Make them and then relish the fact that you can now be called a true foodie because you used your oven to make a potato.

5.0 from 1 reviews

Twice baked sweet potatoes with cinnamon cashew cream
 
Prep time
Cook time
Total time
 
A creamy, sweet take on twice baked potatoes.
Author:
Serves: 2
Ingredients
  • 2 large sweet potatoes
  • 1 cup cashews soaked in water for at least 1 hour
  • ½ cup vanilla almond milk (alternatively, use regular almond milk and add vanilla extract)
  • 1 tablespoon honey
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • salt & pepper
  • brown sugar
  • 1 tablespoon extra virgin olive oil
  • handful of fresh sage leaves
Instructions
  1. Wash sweet potatoes and poke holes in the exterior with a knife. Wrap tightly in aluminum 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, honey, cinnamon and nutmeg and continue processing until smooth and creamy.
  5. Add ½ of 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 brown 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).
  10. Remove potatoes from oven and top with fried sage leaves.
Notes
this will make more cashew cream than you need for stuffing the potatoes. Use extra on just about anything! (roasted vegetables, mixed in oatmeal, as a sweet dip, etc.)

 

 

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Comments

  1. 1

    I have to try soaking nuts! That is one thing I haven’t done!! Hmmmm, it’s fend for yourself night, think I’m going to give this recipe a try!!! I can’t wait!!

  2. 2

    This may be my favorite thing you’ve ever posted! I’m pretty obsessed with sweet potatoes already and will gladly eat them with no toppings, but this just takes it to a whole new level! I also used to think it was weird when people made cashew cream for savory dishes, but it sounds absolutely perfect here!

  3. 3

    holy cow these sound seriously amazing! i LOVE cashews and anything related – such a decadent nut!!

  4. 4

    Yum! What a great idea! I still need to jump on the “nut cream” wagon. I’m on the biggest fan of nut butters or creams, but I think I could get on board with this. Especially when sweet potatoes are involved!

  5. 5

    haha oven in face –> love it.

  6. 6

    These sound delicious; they look pretty amazing too! Nothing beats the simplicity of a baked sweet potato and the cashew cheese filling just makes it all the more awesome! Have to make these SOON!

  7. 7

    Looks delicious! I have never tasted the sweet potato casserole with marshmallows on top but I’m excited to taste this creative and healthy version.

    There are a lot of good reason not to use a microwave to heat your food. Mainly it rearranges the atoms and kills all nutrients. You can read more here http://www.naturalnews.com/022015_microwave_oven_power.html and here http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx

  8. 8

    Screw em! Cooking a sweet potato in the microwave is one of the most amazing things I’ve ever encountered in my time cooking. My dad is a chef trained at the CIA and he “nukes” things all the time as he says it, so go suck on that people!

    Oh – and these look amazing too, even if you did use an oven…

  9. 9

    I need to try my hand at this cashew cream…these look insane.

  10. 10

    YUM! I think it is funny that nuking one potato turns into microwaving everything and a rant on how microwaves effect health…jeesh…

  11. 11

    I love using cashews in anything!!! And seriously who has time to make a 2 hour meal everyday? Technology is there for a reason, Dr.s’ use new thechnology EVERY day!

  12. 12

    I’m kind of dying over the “foodies aren’t allowed modern appliances” thing – ridiculous! Microwaves are awesome, and clearly so are these potatoes. That is all ;)

  13. 13

    Cashew cream? oH MY HEAVENS!!

  14. 14

    recipe looks awesome (and delish)! one question: raw or roasted cashews? (or does it matter?) thanks :)

  15. 16

    Girl, use the microwave all you want – that is just insane!
    Cashew cream – never heard of it, but want to eat it right now!

  16. 17

    These look so amazing! Love that they are dairy free.

  17. 18

    These are so pretty and the flavor combination just sounds heavenly! Definitely need to try these.

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  1. [...] Yeah, we’d run to the kitchen for these, too. (And they’re Paleo friendly!) —Running to the Kitchen [...]

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