Twice-baked potatoes are a satisfying side dish that give you a warm, cozy feeling inside but they’re usually made with regular potatoes. I think many foodies will agree: sweet potatoes are superior. In case you are unsure of the exact meaning, here’s a definition:
in the age old question of whether one eats to live or lives to eat, a foodie is the latter.
[Origin: FOOD + -IE, in part extracted from JUNKIE
Depending on what part of the world you are from you may call them sweet potatoes or yams, but what I’m talking about here are the potatoes with the brown/red skin and are bright orange inside. Well these potatoes turned out ultra creamy, sweet and savory, and this recipe is gluten-free and vegan if you use a tofu cream cheese. What do you prefer: regular or sweet potatoes?
2 sweet potatoes
2 Tbsp creamy natural peanut butter w/ salt
1/4 cup cream cheese or cottage cheese
2 Tbsp milk or almond milk
1 tsp cinnamon
1 tsp maple syrup, to taste
1/4 cup currants or raisins (optional)
8 large marshmallows (optional)
1. Wash the sweet potatoes, pat dry and bake at 400 degrees for 1 hour or until tender all the way through. I like to stick the stem of an all-metal spoon in the middle of the potatoes while they bake to help distribute the heat to the center.
2. Mix the remaining ingredients (except marshmallows, if using) in a medium bowl. Remove the potatoes once they are done and either cut completely in half or slit just enough to reach the insides while keeping the halves connected. Scoop out the insides and add to the bowl, trying to remove as much as possible while still preserving the skin. Stir everything until well mixed and make sure to scrape the bottom. Add more milk, as needed, to achieve desired consistency.
3. Scoop the contents back into the skins. If using marshmallows, cut them in half and place on top of the sweet potatoes now. Place the potatoes back in the oven for 5 minutes. If using marshmallows, switch the oven onto broil until the marshmallows are brown on top. Remove from the oven and serve!
Other than the main baking time for the sweet potatoes, this is a very fast and simple dish to make. Add a touch of nutmeg or cloves for an extra kick, just be sure not to skimp on the cinnamon.