Twice-Baked Sweet Potatoes
4 large sweet potatoes, scrubbed
1 1/2 cups cashews (plus water, see below)
1 tablespoon chipotle peppers in adobo, pureed
1 stick butter or vegan butter, melted
1 avocado
1/2 cup maple syrup
Preheat oven to 375 degrees.
Place potatoes on a baking sheet and bake in the oven until soft (a fork can be inserted easily), anywhere from 50 to 75 minutes. Remove the potatoes from the oven and let sit for 10 minutes, or until cool enough to handle. Peel the potatoes, and put them through a ricer over a bowl, or mash them by hand.
While the potatoes are baking, put the cashews in a container and cover with water. Let sit for at least 20 minutes. Drain the cashews, then put in blender and cover with fresh water (you could also soak them directly in the blender). Blend until completely smooth. Add the chipotle, melted butter, avocado, and maple syrup and blend until smooth.
Add blended mixture to sweet potatoes and combine thoroughly. Put in baking dish, and bake at 375 until the tops just start to brown, about 20 minutes. You can also prepare the potatoes the day before and do the second baking the next day. You may want a slightly cooler oven and a longer time to make sure they heat evenly.
This recipe was adapted from Bobby Flay's of the same name. I have been serving the original version at Thanksgiving for several years now. Although I am not vegan, I enjoy the challenge and health benefits of vegan cooking and this year thought I'd try a vegan tweak for these beloved spuds. The cashews and avocados provide the fatty, creamy goodness. The chipotle and sweet combo is diVINE. Thank you, Bobby!
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