Twice Baked Sweet Potatoes with Cinnamon Cashew Cream

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4.25 from 4 votes

Twice Baked Sweet Potatoes with Cinnamon Cashew Cream

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

Prep Time10

Cook Time1 40

Total Time1 50

Course: Side Dishes

Cuisine: American

Keyword: twice baked cinnamon sweet potatoes, twice baked sweet potatoes

Servings: servings

Author: Gina Matsoukas

Ingredients

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

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.)

Nutrition