Can you believe Thanksgiving is just around the corner!? I’ve been thinking of a lot of new ways to use classic ingredients, sweet potatoes being one of them. Let’s vow to do something different this year with just one of the staples, what do you say?
When I decided to do sweet potato skins, I thought of two things. One, this would be a fabulous idea for leftover baked sweet potatoes. Two, that I’d like to do something sweet with them…
makes 6 skins
What you’ll need:
3 sweet potatoes
3 tbsp. of butter substitute like Earth Balance, room temperature
dash of cinnamon
2 tbsp. maple syrup
vanilla soy yoghurt for garnish (optional)
What you’ll do:
Bake the sweet potatoes in the oven for about 30 minutes depending on the size, but until they are fork tender. When you poke the hole in the potato, make sure to do it on it’s radius so you can cut through the hole and there won’t be a hole in your skin
In a bowl, mix the butter, cinnamon and maple syrup.
When the potatoes are cool enough to work with, slice in half lengthwise and scoop out the insides. (you can leave a little on the skin)
Lightly smear some of the butter mixture on each of the skins and place them on a foil or parchment paper lined cookie sheet.
Broil in the oven for just a few seconds or until the sugar starts to caramelize, but the skins don’t burn. p.s. this happens very quickly!
Serve immediately with a dollop of soy yoghurt.