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.
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.
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.
- 2 large sweet potatoes
- 1 cup cashews soaked in water for at least 1 hour
- 1/2 cup vanilla almond milk (alternatively, use regular almond milk and add vanilla extract)
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- salt & pepper
- brown sugar (or coconut sugar)
- 1 tablespoon extra virgin olive oil
- handful of fresh sage leaves
- 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.
- Remove from oven, slice down the middle lengthwise and carefully scoop out flesh into a large bowl, keeping the skin intact. Set aside.
- Drain cashews and add to a food processor. Process until finely chopped.
- Add almond milk, honey, cinnamon and nutmeg and continue processing until smooth and creamy.
- Add 1/2 of the cashew cream* mixture to the sweet potato flesh and mix to combine.
- Season with salt & pepper to taste.
- 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.
- While potatoes are broiling, heat a small skillet over medium-high heat.
- Add olive oil and sage leaves and quickly pan-fry the sage (about 5 mins).
- Remove potatoes from oven and top with fried sage leaves.
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.)
Amount Per Serving: Calories: 47Total Fat: 3gCarbohydrates: 5g