Sunday, October 2, 2011

Nut Butter-Topped Baked Sweet Potato

I like having stuffed baked potatoes as a filling, easy meal, but it never seems very original. I took a cue from a food blogger and tried a new swing on things: baked sweet potato. Topped with cashew nut butter!

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.

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