Vegan Baked Sweet Potatoes With Cream Sauce Recipes

VEGAN TWICE-BAKED SWEET POTATOES

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.

SWEET POTATOES IN CREAMY CINNAMON SAUCE

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

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.