The silky cinnamon cashew filling to these twice-baked sweet potatoes is a perfect addition for any paleo diet meal. More fancy than a regular baked potato, these twice-baked potatoes will help to elevate your dinner to the next level. The creamy filling adds just the right amount of sweetness without using any sugar.
Recipe from Paleo Grubs
- Prep: 5 m
- Cook: 1 h 5 m
- Total: 1 h 10 m
- Servings: 2
- 2 large sweet potatoes
- 1/2 cup cashews soaked in water for at least 1 hour
- 1/4 cup almond milk
- 1/2 tsp vanilla
- 1 tsp honey or molasses
- 1 tsp cinnamon
- pinch nutmeg
- thyme fresh, for garnish
- Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool.
- Drain the soaked cashews and place in a blender. Blend until finely ground. Add almond milk, vanilla, honey, cinnamon, and nutmeg and process until creamy.
- Once the potatoes are cool enough to handle, slice them down the middle and carefully scoop out the flesh, placing into the blender. Leave a thin layer of sweet potato on the inside of the skin to hold it up. Blend the sweet potato filling with the cashew mixture until completely combined. Season with salt and pepper to taste.
- Carefully add the filling back into the potato skins and bake for an additional 15 minutes. Remove potatoes from oven and top with fresh thyme to serve.