AnnAnnaAnne
Twice-Baked, Oatmeal Stuffed Sweet Potatoes
1
人做过这道菜
用料
| sweet potatoes | 2 medium |
| non-dairy milk | 2 cups |
| rolled oats | 1 cup |
| buckwheat groats | 3 tbsp |
| maple syrup | 1 tbsp |
| ground cinnamon | 1/2 tsp |
| ground ginger | 1/4 tsp |
| ground nutmeg | 1/8 tsp |
| ground clove | 1/8 tsp |
| apple, cored and diced into 1/2 inch pieces | 1 |
| raisins or dried cranberries | 1/2 cup |
| plain or vanilla vegan yogurt | for topping |
Twice-Baked, Oatmeal Stuffed Sweet Potatoes的做法
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Preheat oven to 400 F. Line a baking sheet with parchment paper. Puncture the sweet potatoes with a fork several times and place them on the prepared baking sheet. Bake for 1 hour or until a knife can easily slice into the center. Remove from the oven and let cool for a few minutes. Reduce the oven heat to 350 F.
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About 5 minutes before it's time for your sweet potatoes to come out of the oven, start your oatmeal. Combine the rest of the ingredients, except for the yogurt, in a medium pot. Bring to a boil over medium heat and then reduce the heat to a simmer. Let simmer for 10 minutes or until thickened.
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Once the sweet potatoes are cool enough to touch, slice them in half and gently scoop out the flesh, keeping the skins intact. If needed, mash the sweet potato a flesh until it is in small chunks. Add the sweet potato to the oatmeal and stir to combine. Taste and add more sweetener or salt if necessary.
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Divide the oatmeal mixture amongst the 4 potato "cups" until each has a heaping mound of oatmeal. Return to the oven and bake for 15 more minutes.
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Remove from the oven and serve immediately, topped with yogurt and more maple syrup.
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Enjoy!
