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Twice-Baked Sweet Potatoes

This is one of my favorite Thanksgiving recipes. When I think about it, this may be my first experience veganizing a recipe. It all started about 6 years ago when I hosted my first Thanksgiving dinner. During my excited research and menu-planning, I went straight to the master, Martha Stewart, and found this recipe for twice baked sweet potatoes.

Since then, I have served my version of this decadent Thanksgiving side dish to my guests and the reviews have stayed consistently rave. I even have one girlfriend who starts asking weeks before the big feast,“will the sweet potatoes be there?” So go ahead and confidently try them out on your dairy- and turkey-loving family and friends this year. You will, no doubt, be the hit of the holiday.

Makes: approx: 14 servings  |  Preparation Time: 10-20mins

 

 

Tools:
Food Processor (ideal, but you can use old fashioned elbow grease)
Blender (you can still make this recipe without a blender, just omit the cashews, the recipe won’t be as creamy, but it will still be delicious)
Parchment-lined cookie sheet
Chef’s knife
Spoon

Ingredients:
Try to buy everything organic. Here’s why.
7 organic sweet potatoes
1/2 cup cashews, soaked and rinsed
3 tbsp pure water
1/2 tsp apple cider vinegar
1/2 cup sucanat
1/2 tsp fine ground sea salt
2 tsp fresh lemon juice
2 tbsp cold-pressed coconut oil
1/4 tsp nutmeg
More fine ground sea salt and pepper to taste

Toppings:
Vegan Marshmallows
(optional)
Pecans, chopped

 

Let’s Get Started:
Bake sweet potatoes uncovered on a parchment-lined cookie sheet for 40 minutes in an oven heated to 350°F. Remove potatoes and allow to cool to a working temperature.

Slice potatoes carefully in half, lengthwise. Leaving about 1/4″-1/2″ flesh attached to potato skin, scoop out the rest and place in food processor.

Vegan Twice-Baked Sweet Potatoes

Place cashews, lemon juice, apple cider vinegar and water in the blender and mix until super creamy. Add cashew cream and remaining seasoning ingredients to food processor and whip until creamy. If you do not have a food processor, you can stir together filling, the best you can, by hand.

Vegan Twice-Baked Sweet Potatoes

Fill your sweet potato shells with processed mixture. Top with vegan marshmallows and pecans if you wish and place on a parchment-lined cookie sheet and bake for 10-15 minutes in an oven heated to 350°F.

Vegan Twice-Baked Sweet Potatoes

Once browned, remove, serve and take in all the praise!

If there are any left, store in an airtight glass container in the fridge and reheat in the oven.

 

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  1. Man, I’m almost sad I’m not hosting Thanksgiving this year! This would be a great one to share with everyone. However, I’m making my husband’s meal to take with him this weekend and next…hmm..

    I may try a half recipe of this. Would this freeze OK? I’m wondering about taking some with us this weekend and having some to pull out of the freezer next weekend?

    Thank you!

    • Hi Erika~
      I imagine that it would freeze just fine, just be sure to bake it up in the oven. Let us know how it works out for you!

  2. Stefanie

    Your recipe looks great and I was looking for something simple to do for christmas. I’m allergic to cashews. Can I skip the cashews and just add lemon juice and apple cider vinegar? Or use tofu instead?

    • Stefanie~
      You can definitely leave out the cashews, the recipe will still be delicious. For extra creaminess, try a nice non-GMO tofu and let us know how it works out! Great substitution idea. Enjoy!

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