Twice baked? What does that mean? Is it a lot of work? Does it take hours to do?
These might be some of the questions that pop into your head a after reading today’s recipe’s name. Totally normal. I’d be thinking the same thing too!
Twice baked means just that. These sweet potatoes are first baked at a certain temperature for forty minutes, then they are taken out to be modified and improved, and finally they are placed back in the oven (at the same temperature as before) to be finished off for just fifteen minutes. See? Not bad! They aren’t a lot of work, they aren’t hard to make, and they can be done in less than an hour. So, if you haven’t ever tried twice baked potatoes before, don’t let the name intimidate you, because…yu kan doo eet!
These Twice Baked Sweet Potatoes make for a very impressive side dish; you can serve them at a dinner party along with a small green salad and protein of choice. Chicken, steak, beef, pork…they’ll go well with anything!
What I especially love about them, is that not only are they super easy on the eyes (aren’t they gorg?), but they are so incredibly creamy and fluffy. Also, if you want them to be sweet, you simply add maple syrup or coconut sugar on top before baking them the second time around…perhaps even add a few blueberries or grapes on top too! And if you want them to be savory, you simply add an extra pinch of sea salt, black pepper and your favorite nut or seed before baking them the second time around. You can make of them whatever you want. That’s the fun part!
Your kids may want to participate in this baking activity as well, so feel free to involve them and make a fun creative experience out of baking potatoes. (Be sure to keep your kids away from the oven, so they don’t burnt, and also be sure to let these potatoes cool off before they get their little hands on them.)
- 3 sweet potatoes
- ¼ cup raw cashews, soaked overnight
- 1 tbsp filtered water
- ¼ tsp apple cider vinegar
- 1 tsp fresh lemon juice
- 1 tbsp coconut oil + a bit extra (melted, to coat potatoes)
- ⅛ tsp nutmeg
- ½ tsp sea salt
- ¼ tsp black pepper
- 4 tbsp pecan halves, to top
- 2-3 tbsp maple syrup, to top
- Preheat oven to 425 F.
- Line a baking sheet with parchment paper and set aside.
- Poke potatoes with a fork, coat them with 1 tbsp melted coconut oil and place them uncovered on a baking sheet; bake for 35-40 minutes. Remove potatoes from oven, let them cool and slice them in half lengthwise. Scoop their flesh out, leaving only the shells. Leave shells on baking sheet.
- Transfer flesh to a food processor and process until smooth. Add in cashews, water, apple cider vinegar and lemon juice, and process until creamy. Add in 1 tbsp coconut oil, nutmeg, sea salt and pepper, and process until creamy. Fill sweet potatoes shells with creamy mixture, top with pecans and maple syrup, and bake for 15 minutes. Serve as a side dish.
- High speed blender
- Food processor
- Cutting board
- Sharp knife
- Baking sheet
- Parchment paper