This is one of my favorite Thanksgiving recipes. When I think about it, this may be my first experience veganizing a recipe. It all started about 6 years ago when I hosted my first Thanksgiving dinner. During my excited research and menu-planning, I went straight to the master, Martha Stewart, and found this recipe for twice baked sweet potatoes.
Since then, I have served my version of this decadent Thanksgiving side dish to my guests and the reviews have stayed consistently rave. I even have one girlfriend who starts asking weeks before the big feast,“will the sweet potatoes be there?” So go ahead and confidently try them out on your dairy- and turkey-loving family and friends this year. You will, no doubt, be the hit of the holiday.
Makes: approx: 14 servings | Preparation Time: 10-20mins
Food Processor (ideal, but you can use old fashioned elbow grease)
Blender (you can still make this recipe without a blender, just omit the cashews, the recipe won’t be as creamy, but it will still be delicious)
Parchment-lined cookie sheet
Try to buy everything organic. Here’s why.
7 organic sweet potatoes
1/2 cup cashews, soaked and rinsed
3 tbsp pure water
1/2 tsp apple cider vinegar
1/2 cup sucanat
1/2 tsp fine ground sea salt
2 tsp fresh lemon juice
2 tbsp cold-pressed coconut oil
1/4 tsp nutmeg
More fine ground sea salt and pepper to taste
Vegan Marshmallows (optional)
Let’s Get Started:
Bake sweet potatoes uncovered on a parchment-lined cookie sheet for 40 minutes in an oven heated to 350°F. Remove potatoes and allow to cool to a working temperature.
Slice potatoes carefully in half, lengthwise. Leaving about 1/4″-1/2″ flesh attached to potato skin, scoop out the rest and place in food processor.
Place cashews, lemon juice, apple cider vinegar and water in the blender and mix until super creamy. Add cashew cream and remaining seasoning ingredients to food processor and whip until creamy. If you do not have a food processor, you can stir together filling, the best you can, by hand.
Fill your sweet potato shells with processed mixture. Top with vegan marshmallows and pecans if you wish and place on a parchment-lined cookie sheet and bake for 10-15 minutes in an oven heated to 350°F.
Once browned, remove, serve and take in all the praise!
If there are any left, store in an airtight glass container in the fridge and reheat in the oven.