To make these twice baked sweet potatoes, begin by lining a baking sheet with parchment paper or a silicone baking mat. Preheat oven to 350 degrees.
Wash sweet potatoes. Prick twice with a fork.
Line sweet potatoes on the baking sheet. Bake until they are soft to the touch. This may take an hour or more depending on the size of the potatoes.
While sweet potatoes bake, roughly chop cranberries, dates and walnuts or pecans.
Cool baked sweet potatoes until soft enough to handle. Once cool, slice in half lengthwise. Gently remove sweet potato flesh leaving about a 1/4 inch border around the skin.
To a medium sized mixing bowl, add sweet potato flesh as well as the coconut milk, maple syrup, cranberries, nuts, and dates. (If desired, substitute an additional tablespoon of coconut milk and eliminate maple syrup.)
Refill each sweet potato skin with the filling mix.*
Bake for an additional 20 minutes at 350 degrees to heat potatoes all the way through.
*Holiday Special: To make these twice baked sweet potatoes extra special add a sweet crunchy topping before the second baking. Add an additional 1/2 cup nuts, 1/2 cup brown sugar, 1/4 cup rolled oats and 1/4 cup earth balance to a food processor. Blitz in food processor for a couple of pulses to mix and break up oats and nuts a bit. Sprinkle topping on refilled sweet potatoes. Then bake for the additional 20 minutes at 350 degrees.
Ingredients
Directions
To make these twice baked sweet potatoes, begin by lining a baking sheet with parchment paper or a silicone baking mat. Preheat oven to 350 degrees.
Wash sweet potatoes. Prick twice with a fork.
Line sweet potatoes on the baking sheet. Bake until they are soft to the touch. This may take an hour or more depending on the size of the potatoes.
While sweet potatoes bake, roughly chop cranberries, dates and walnuts or pecans.
Cool baked sweet potatoes until soft enough to handle. Once cool, slice in half lengthwise. Gently remove sweet potato flesh leaving about a 1/4 inch border around the skin.
To a medium sized mixing bowl, add sweet potato flesh as well as the coconut milk, maple syrup, cranberries, nuts, and dates. (If desired, substitute an additional tablespoon of coconut milk and eliminate maple syrup.)
Refill each sweet potato skin with the filling mix.*
Bake for an additional 20 minutes at 350 degrees to heat potatoes all the way through.
*Holiday Special: To make these twice baked sweet potatoes extra special add a sweet crunchy topping before the second baking. Add an additional 1/2 cup nuts, 1/2 cup brown sugar, 1/4 cup rolled oats and 1/4 cup earth balance to a food processor. Blitz in food processor for a couple of pulses to mix and break up oats and nuts a bit. Sprinkle topping on refilled sweet potatoes. Then bake for the additional 20 minutes at 350 degrees.