Vegan Twice Baked Sweet Potatoes with Chili & Lime
Ingredients
The sweet potatoes
-
3
small
sweet potatoes, scrubbed
The filling
-
½
teaspoon
ground cumin
-
½
teaspoon
onion powder
-
¼
teaspoon
ground chilies OR red pepper flakes
-
2
tablespoons
tahini
-
1
tablespoon
olive oil, plus extra
-
½
teaspoon
lime zest
-
1
teaspoon
lime juice
-
1
tablespoon
maple syrup
-
2
teaspoons
light miso
-
to taste
sea salt and ground black pepper
-
as needed
tablespoons
water
The garnish
-
as needed
chopped toasted pumpkin seeds
-
as needed
extra drizzles of maple syrup
-
as needed
extra lime zest
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Prick holes in the sweet potatoes with a fork and bake until tender, about 1 hour.
- Once cool, cut the sweet potatoes in half lengthwise and scoop out the flesh, leaving a half-inch border.
- Place the scooped flesh in a food processor and return the potato shells to the baking sheet.
- Add cumin, onion powder, ground chilies, tahini, olive oil, lime zest, lime juice, maple syrup, miso, salt, pepper, and water to the food processor and blend until smooth.
- Spoon the mixture back into the sweet potato halves and drizzle with olive oil.
- Bake for 20-25 minutes until the filling is set and browned, then broil for a minute.
- Serve hot with pumpkin seeds, maple syrup, and lime zest.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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