Night 6: Spiced Stuffed Twice Baked Sweet Potatoes
Total time: 90 minutes
Active Time: 30 minutes
Serves: 4
Nothing screams autumn meals like dishes filled with sweet potatoes and pecans. Upgrade your family’s sweet potato casserole dish with these Spiced Stuffed Twice Baked Sweet Potatoes, jam packed with warm cinnamon, spicy ginger, and creamy almond butter. Bake the sweet potatoes up to a day in advance for a quick and easy stuffed side dish to enjoy with the whole family!
Equipment
Blender or food processor
Ingredients
4 medium sweet potatoes
1 tbsp butter (or dairy-free alternative)
2 tbsp almond butter
1 tsp cinnamon
1 tsp vanilla
1 tbsp fresh ginger, grated
½ tsp orange zest
½ cup pecan halves plus more to garnish
Sea salt, to taste
Preparation:
Preheat the oven to 375°F. Line a baking tray with foil.
Use a fork to pierce the sweet potatoes, and place them on the tray. Bake for 50-60 minutes, or until fork-tender.
Remove potatoes from the oven.
Carefully slice the top piece of the skin off, and set aside. Scoop out the sweet potato flesh with a spoon, leaving ¼ inch border around the potato. Transfer the flesh to a food processor.
Combine sweet potato flesh, butter, almond butter, cinnamon, vanilla, ginger, orange zest, and pecan halves in a food processor. Pulse until combined.
Scoop the filling back into the potato shell, and top with additional pecans.
Return potatoes to the oven, and bake for 10 minutes.
Enjoy!
Notes
Serve this sweet potato dish as a side for your festive meal!
If preferred, top with mini marshmallows for a kid-friendly take on a sweet potato casserole.
If enjoying meat at your meal, substitute dairy butter for a plant-based alternative.