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Twice Baked Sweet Potatoes

Dairy free take on a traditional comfort food

This sweet potato recipe is a vegan version of one that appeared in a recent issue of Martha Stewart’s Everyday Food magazine. Her recipe called for fresh goat cheese or chevre - we used silken tofu, lemon juice and nutritional yeast instead.

Total prep & cook time: 75 minutes

4 Servings

Nutrition Data, 108g Serving: 137 cal, 48 cal from fat, 6g fat, 17g carb, 5g protein, 3g fiber, 129mg sodium, 4g sugars, low cholesterol, good source Vit B12, Thiamin, Riboflavin, Niacin, Copper, Manganese. Estimated glycemic load 7

Ingredients:

2 large sweet potatoes (3/4 - 1 lb each), compact oval shape, not long & skinny
4 ounces firm silken tofu
1 Tbsp lemon juice
2 Tbsp nutritional yeast
Fresh ground black pepper to taste
1/2 recipe Walnut Crumb Topping

Directions:

Preheat oven to 375 degrees F.
Place potatoes on a sheet of foil in a baking dish and bring the foil up over the potatoes to cover loosely
Bake for 45 minutes or until tender. Test for doneness by piercing with a fork or sharp knife
Let the potatoes cool enough to handle
Slice in half horizontally
Scoop out the potato, leaving 1/4 inch of the potato in the skins
Process the potato with the silken tofu, lemon juice, nutritional yeast, salt and pepper in a food processor until the mixture is smooth
Spoon into the potato skins, mounding the filling
Arrange the potato halves in a baking dish and sprinkle with the Walnut Crumb Topping
Bake for 15 minutes at 350 degrees F.
Serve immediately