Twice Baked Sweet Potatoes with Cinnamon Cashew Cream

These twice baked sweet potatoes with cinnamon cashew cream are a healthy way to indulge.

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 with Cinnamon Cashew Cream

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.

twice baked sweet potatoes

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 cinnamon 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
 
These twice baked sweet potatoes with cinnamon cashew cream are a healthy way to indulge.
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 (or coconut 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.)

 

 

Comments

  1. 2

    says

    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!

  2. 4

    says

    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!

  3. 6

    says

    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!

  4. 7

    says

    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

  5. 8

    says

    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…

  6. 11

    says

    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!

    • 16

      Robyn Kaires says

      RAW cashews …. the inside of a cashew shell is highly toxic to the extent of being fatal.
      By law, they must be steamed at boiling point prior to packaging.
      Therefore, the ‘raw’ cashew needs to be redefined.

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