Twice Baked Sweet Potatoes
Soft on the inside, crispy on the outside, sweet and delicious in the middle.
Ingredients
- 3 medium sweet potatoes
- 2 Tbsp non-dairy creamer or milk
- 1 Tbsp maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- pinch salt
For Oat Topping:
- 1/2 cup rolled oats
- 1/2 cup pecans
- 1/2 tsp cinnamon
- 1 Tbsp maple syrup
- pinch salt
Instructions
- Preheat oven to 425.
- Wash and scrub sweet potatoes. Piercewith a fork to allow steam to escape.
- Bake potatoes for 45-55 minutes.
- While potatoes cook, make the oattopping. Start by grinding oats into a fine flour using a food processor. Addpecans, cinnamon, maple syrup, and a pinch of salt. Process until crumbly andset aside.
- When potatoes are cooked through, remove from the oven and cut a small slit along the top. Allow to cool untilyou’re able to handle them.
- Scoop flesh out of potatoes and intothe bowl of the same food processor (no need to wipe down) taking care to leavethe skins intact.
- Add non-dairy creamer, maple syrup,cinnamon, nutmeg, and a pinch of salt. Process until smooth.
- Distribute the sweet potato mixtureamong the potato skins.
- Press crumbly oat topping into the topof each potato.
- Return to the oven for 8 minutes. Cookuntil golden brown on top.
- Allow to cool before serving.