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Sweet Potato Skins
Eat Vegan on $4 a Day, Ellen Jaffe Jones---sent in by Sarah F.
Crispy, juicy sweet potato skins stuffed with vegan cheese,walnuts, and savory seasonings.
2 sweet potatoes, scrubbed
110 g4 oz. vegan cheese, shredded
120 ml1/2 c. walnuts, chopped
2 garlic cloves, minced
44 ml3 T. chopped fresh parsley
15 ml1 T. olive oil
2 ml1/2 tsp. dried oregano
2 ml1/2 tsp. dried rosemary
2 ml1/2 tsp. dried sage
2 ml1/2 tsp. dried thyme
salt
ground pepper
2 green onion, thinly sliced
Preheat the oven to 400 degrees F.
Put the sweet potatoes on a baking sheet and bake 35-45 minutes until tender but not mushy.
Combine the vegan cheese, half the walnuts, and the garlic in a small bowl. Combine the parsley, oil, oregano, rosemary, sage, thyme, and salt and pepper to taste in a separate small bowl.
Cut the cooked sweet potatoes in half lengthwise and scoop out the flesh, leaving a 1/4 inch lining of potato flesh in the skins. Arrange the skins on the baking sheet. (Reserve the flesh for another use.)
Fill the potato skins with the cheese mixture and bake for 5 to 10 minutes or until almost crisp. Remove from the oven and sprinkle with the parsley mixture. Change the oven setting to broil and broil the potatoes for 4 to 6 minutes, or until browned in parts and piping hot. Sprinkle with the green onions and remaining walnuts. Serve hot.