Baked Sweet Potatoes w/ Macadamia Coconut Cream & Freeze-Dried Raspberries
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 6 sweet potatoes, varieties of choice (I used orange, purple and white)
Raw Vegan Macadamia Coconut Cream
- 2 coconut meat
- 1/2 cup macadamia nut/ plant milk
- 1/4 tsp vanilla powder
- 2-3 medjool dates
- 1 tbs maple syrup
- Pinch of salt
Toppings
- Freeze dried raspberries
- Fresh mint
Instructions
Baked Potatoes
- Preheat oven to 400 F. Line a baking sheet with a silicon baking mat or parchment paper.
- Wash and dry the potatoes, then poke with either a fork or knife all over.
- Place into the oven for 50-60 minutes, or until soft. The purple potatoes may take longer.
- Allow the potatoes to cool before slicing.
Raw Vegan Macadamia Coconut Cream
- Place all ingredients into a high speed blender and run until smooth.
Assembly
- Slice the potatoes in half, vertically, making sure not to cut all the way through so that they can be folded open like a book.
- Spoon in the cream, and top with crushed freeze dried raspberries and fresh mint.
Notes
You can freeze the coconut cream if you don’t use it all, and add it into future smoothies or desserts.
Find it online: https://staging.naderboraie.com/2015/08/dessert-baked-potatoes/