Sweet potatoes are awesome on their own. But if you’re like me, you like to make good things even better. Ever mixed cream cheese and coconut cream into a sweet potato and baked it twice? Well, you will now. You’re welcome! *GLUTEN-FREE IF OATS ARE MARKED “GLUTEN-FREE.”
- FOR THE FILLING:
- 2 sweet potatoes (12 ounces each, scrubbed clean)
- 1⁄4 cup unsweetened coconut cream
- 2 tablespoons dairy-free cream cheese
- 2 teaspoons chopped fresh chives
- 1/2 teaspoon sea salt
- pinches grated nutmeg (generous)
- FOR THE TOPPING:
- 1/4 cup walnuts
- 1/4 cup old-fashioned oats (not quick cooking)
- 1 tablespoon pure maple syrup
- Preheat the oven to 400 ° F.
- Use a sharp paring knife to make a few splashes all over the sweet potatoes. Place them in an 8 x 8 x 2-inch pan. Bake until very tender when pierced with a fork, 45 to 50 minutes. Remove from the oven, and let cool slightly.
- Slice the potatoes in half. Use a spoon to scoop the flesh out, making sure to leave a 1⁄4-inch border inside the potato skins so that they hold their shape. Place the skins back into the baking pan.
- In a medium bowl, combine the sweet potato filling, coconut cream, cream cheese, 1 teaspoon of the chives, salt, and nutmeg. Use a hand or stand mixer to beat the potatoes until they are well mixed and fluffy. Spoon the filling back into the skins.
- To make the topping, add the walnuts and oats to a mini food chopper or food processor. Pulse a few times until coarsely chopped. Stir in the maple syrup. Sprinkle the topping evenly over the filled potato skins.
- Bake until the filling puffs up and the topping is golden, 25 to 30 minutes. Garnish with the remaining chives before serving.