Nut butter ingredients:
I used the base from the blueberry vegan tart I made a little while ago (recipe from Vegan Culinary Crusade), slightly edited.
- 1 cup cashews, soaked 2 hours
- 2 medjool dates, pitted & chopped
- 1 fig, chopped
- 1 TBSP agave syrup
- 1/2 tsp lemon juice
- pinch of salt
After soaking the nuts (I use just enough water to cover them; don't drain off the water when mixing the nuts in), combine all ingredients in a food processor and blend until smooth. You may need to add a few extra Tbsp of water, depending on desired thickness.
Cook the sweet potato as you would a normal baked potato; wash the skin, and put in oven at 350 for about 45 min, or until a fork comes out easily. To cut baking time in half, pierce the potato with a knife and cook in the microwave on high for about 3-4 minutes, then place in oven until fully tender.
The nut butter is also good as a dip- try with low-fat wheat thins or other nutty cracker. You can vary the sweetness by adding more or less of the figs, dates, and agave syrup.