1/2cupvanilla almond milkalternatively, use regular almond milk and add vanilla extract
1tablespoonhoney
1/2teaspooncinnamon
1/8teaspoonnutmeg
salt & pepper
brown sugaror coconut sugar
1tablespoonextra virgin olive oil
handful of fresh sage leaves
Instructions
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.
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.)