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Description
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.”
Ingredients
US|METRIC
4 SERVINGS
- 2 sweet potatoes (12 ounces each, scrubbed clean)
- 1/4 cup coconut cream (unsweetened)
- 2 Tbsp. non dairy cream cheese
- 2 tsp. chopped fresh chives
- 1/2 tsp. sea salt
- pinches grated nutmeg (generous)
- 1/4 cup walnuts
- 1/4 cup old-fashioned oats (not quick cooking)
- 1 Tbsp. pure maple syrup
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Directions
- 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.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol |
Sodium360mg15% |
Potassium360mg10% |
Protein5g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A190% |
Vitamin C4% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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