These creamy, savory-sweet sides can be assembled in advance and baked just before serving. If refrigerating before serving, allow potatoes to return to room temperature before baking. Feel free to substitute the pecans for another nut, such as walnuts or cashews.
Serves 4 to 8 as a side
Prep Time: 20 minutes
Cook Time: 1 hours, 00 minutes
Ingredients:
- 8 large sweet potatoes
- 1 T. olive oil
- 1 cup finely chopped onions
- 1 ¼ t. salt, plus more for topping
- ½ cup unsweetened plain soy yogurt
- ½ t. apple cider vinegar
- 1/2 cup ground pecans, plus more for topping
- 1/3 cup brown sugar, plus more for topping
- Fresh herbs or sautéed greens, for garnishing
Preparation:
1. Preheat oven to 450 F. Place sweet potatoes on a baking sheet and prick potatoes with a fork. Bake for about 45 minutes, or until tender. Turn down the oven to 400 F.
2. Cut the potatoes in half. Carefully, using disposable gloves if necessary, remove the skins from half of the halves, placing the flesh in a medium-sized mixing bowl. Scoop out the flesh from the other halves, taking care to keep the skins in tact, and add the flesh to the bowl. Mash with a fork or potato masher and set aside.
3. In a sauté pan or skillet, heat the olive oil over medium heat, adding the onions once hot. Stirring frequently, cook until the onions are translucent, about 6 minutes. Add the onions, salt, soy yogurt, vinegar, ground pecans and sugar, mixing well. (Alternatively, you can process the mixture in a blender or food processor for an extra-creamy filling.)
4. Scoop the mixture into potato skins. Top generously with chopped pecans and brown sugar. Sprinkle lightly with salt and bake in a casserole dish until well browned, about 18 minutes. Remove and serve hot, garnishing with fresh herbs or sautéed greens if desired.
