Vegan Baked Sweet Potatoes With Cream Sauce Recipes

VEGAN TWICE-BAKED SWEET POTATOES

Vegan Twice-Baked Sweet Potatoes image

This delectable, savory, vegan version of baked sweet potatoes is a perfect side dish. Not at all sugary - only subtly sweet with a hint of spice - they pair beautifully with everything from braised tofu to veggie burgers. I love having these and a salad or a bowl of soup. With a soft, fluffy texture on the inside and a crispy crust on top, they're yummy goodness.

Provided by The Carrot Underground

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

4 medium sweet potatoes, scrubbed
1 tablespoon coarse sea salt
4 ounces vegan cream cheese
3 tablespoons vegan butter
3 tablespoons vegan brown sugar
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ teaspoon cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
½ cup panko bread crumbs
4 slices vegan Cheddar cheese
½ cup chopped fresh parsley
⅓ cup finely sliced green onions
1 pinch ground nutmeg

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 35.6 g, Fat 11.1 g, Fiber 4.7 g, Protein 4.6 g, SaturatedFat 4.1 g, Sodium 1220.8 mg, Sugar 9.9 g

SWEET POTATOES IN CREAMY CINNAMON SAUCE

Sweet Potatoes in Creamy Cinnamon Sauce image

This is from the Low Fat Low Cholesterol Cookbook, and b/c I love sweet potatoes and cinnamon thought it would be good. I changed the serving amount after I'm Pat's kind review.

Provided by WiGal

Categories Yam/Sweet Potato

Time 1h

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces sweet potatoes
1/2 cup fat-free half-and-half
2 tablespoons brown sugar (or more)
1 teaspoon orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon light margarine spread

Steps:

Preheat oven to 400 degrees.
Peel the sweet potatoes, then cut crosswise into 1/4 inch slices.
Arrange the sweet potato slices in even layers on the bottom of a nonstick 8 inch round or square baking pan.
In a small bowl, whisk together the half-and-half, brown sugar, orange zest, cinnamon, and nutmeg.
Pour the mixture over the sweet potatoes.
Dot with the margarine.
Bake, uncovered, for 35 to 40 minutes, or until the potatoes are tender, stirring once halfway through the baking time.

VEGAN - BAKED SWEET POTATOES WITH "CREAM" SAUCE

Vegan - Baked Sweet Potatoes With

Make and share this Vegan - Baked Sweet Potatoes With "cream" Sauce recipe from Food.com.

Provided by WJKing

Categories Vegan

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 large sweet potatoes
1/4 cup hummus or 1/4 cup tahini
2 tablespoons lemon juice
3 tablespoons garlic, minced
1/2 cup unsweetened almond milk
1 tablespoon dried dill
2 tablespoons olive oil
1 (15 ounce) can chickpeas
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon coarse sea salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley
1 tablespoon lemon juice

Steps:

Wash & halve the potatoes & place on foil lined tray/pan.
Place rinsed & drained chickpeas on the tray (alongside) potatoes & sprinkle with cinnamon, cumin, coriander, sea salt & pepper.
Drizzle all with olive oil and bake at 400 for one hour.
While baking, combine hummus (or tahini) in a small mixing bowl. Add dill, garlic, lemon juice, and almond milk to desired consistency for "cream" sauce. Set aside.
combine tomatoes, parsley & lemon juice in separate bowl & set aside.
Top the baked sweet potatoes with roasted chickpeas, sauce, & parsley mixture. Add additional seasonings to taste.

Nutrition Facts : Calories 340.5, Fat 9.7, SaturatedFat 1.3, Sodium 1033.6, Carbohydrate 56.4, Fiber 10.1, Sugar 5.8, Protein 9.3

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