Double Baked Sweet Potatoes

This creamy, decadent sweet potato recipe is as comforting as it is delicious. Baked sweet potatoes are tossed with a homemade cashew and raisin cream, sprinkled with rosemary and pecans, and baked for a few more minutes until the edges are golden brown and crispy! Perfect for dinner parties with family and friends.

Sweet potatoes are an extremely nutritious food that is packed with antioxidants like beta carotene, vitamins C, E, and D, and minerals like manganese and iron. They are also rich in potassium, which helps lower blood pressure by removing excess sodium and regulating fluid balance in the body. Sweet potatoes are an excellent anti-stress food and are known to help relax muscles, stabilize nerves, and balance cognitive functions.

They are also one of the best anti-cancer foods and can help prevent breast, colon, lung, skin and oral cancers in particular. Sweet potatoes are known for being easy to digest and are very beneficial for ulcers, irritable bowel syndrome, digestive disorders and constipation. They contain compounds called phytochelatins, which can bind to heavy metals such as lead, mercury, copper and cadmium and safely remove them from the body.

Ingredients:

• 1 tsp raw cashew ;
• 1 clove of garlic;
• 1/2 date of the Medjull variety;
• The juice of 1 lemon;
• 6 small sweet potatoes (or 3 large ones);
• 1/2 tsp. sea ​​salt ;
• 1/2 cup raisins ;
• 1/4 cup pecans;
• 1 tsp rosemary leaves.

Method of preparation:

Preheat the oven to 200°C. Prick the sweet potatoes with a fork. Place directly in the oven and bake until cooked through – between 30 and 50 minutes. Unwrap and cool until easy to handle.

In a food processor, blend 1/4 tsp. pecans, 1 tsp. rosemary leaves, and 1/2 tsp. sea salt until finely blended. Set aside.

To make the cashew cream, blend the cashews , garlic, dates, and juice of 1/2 lemon until smooth. Add water if needed to make it easier to blend – approximately 1/2 cup.

When the sweet potatoes are cool enough to handle, cut off the top 1/4 of each and carefully scrape out most, but not all, of the flesh. This will yield 3-4 tablespoons of sweet potatoes. Place them in a food processor along with 1/2 tablespoon of the cashew cream and the juice of 1/2 lemon. Blend until smooth. Add 1/2 tablespoon of the raisins and spoon the cream over all of the sweet potatoes. Sprinkle with the crushed pecan and rosemary mixture and bake for 15 minutes, until the pecans are golden brown. Serve and enjoy!

Serving size for 2-3 people.