Trying a new recipe this evening. I’ll report back after we eat how it worked out. This yummy sounding side-dish is: Gluten-free, soy-free, dairy-free, peanut-free (in other words, Kelsey can eat it!).
From Gluten-Free and Vegan Holidays by Jennifer Katzinger
Twice-Baked Sweet Potatoes
- 6 sweet potatoes (about two pounds)
- 1 teaspoon dried rosemary
- 1 1/2 teaspoons dried sage
- 1 teaspoon sea salt
- 3 tablespoons extra-virgin olive oil
- 2/3 cup almond milk
- 1/4 cup pecans, lightly toasted and chopped
1) Preheat oven to 350 degrees F.
2) Scrub sweet potatoes. Bake for one hour on a cookie sheet until cooked through. Set aside until cool enough to handle.
3) Slice the sweet potatoes through the top lengthwise. With a spoon, scoop out flesh of each potato. Put into large mixing bowl (or food processor). Using a hand mixer (or food processor), mix together the sweet potato flesh, rosemary, sage, olive oil, and almond milk until smooth.
4) Scoop the filling back into the sweet potato shells, dividing equally between the six shells. Sprinkle each with chopped pecans and bake for an additional 15 minutes. Serve hot.
So, they’re in the oven right now. I hope they turn out all right … still in the process of the second baking. And then I realized partway through that I don’t have any pecans other than the ones in the nut bowl … so I’m going to go crack some nuts. They won’t be toasted or baked on top, but they’ll still probably be good sprinkled over the potatoes before serving.
The filling was a lot gloppier than I’d anticipated … and without any eggs to hold it together, I’m not quite sure how it’s going to set up. Or if it will set up.
Well, this is just an experiment. Next time I may use less almond milk and maybe some egg-replacer. I’m used to sweet potato dishes being sweet (with brown sugar or marshmallows) … but this is savory with essentially poultry seasonings. Smells really good while it’s baking. I’ll check back after we eat.
Well, it didn’t really set up but the texture wasn’t bad. It seemed less like twice-baked potatoes and more like mashed sweet potatoes scooped back in the skins. I think next time I’ll definitely try using a little egg-replacer and a little less almond milk. Turned out I didn’t have any pecans in the nut bowl after all, so I sprinkled some sliced almonds over the top instead. They added a nice bit of crunch, but pecans would’ve been better, I think.
Both my daughter and I thought it was a very unusual side dish since it didn’t have the usual sweetness of a sweet potatoes recipe. Because it came from a vegan cookbook, I think it was intended to have the savory turkey-like flavor to replace the meat in the meal. This recipe was from the Thanksgiving menu in the book … and it definitely had a Thanksgiving-like flavor.
Would I make it again? Yes, I think so. But not at Thanksgiving … my family really likes their “sweet” sweet potatoes with the turkey and other fixings on the actual holiday. :-)
Here’s what the finished product looked like:
ABOUT THE AUTHOR:
Deborah Taylor-Hough is the mother of three, a full-time college student, a displaced homemaker trying to make ends meet on a limited budget, and the author of several older (but still-in-print) books including the popular Frozen Assets cookbook series.
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