HOLISTIC CHEF EDDIE'S TIP OF THE DAY #67

I'm definitely thinking about Thanksgiving and the yummy stuff that is on the traditional table.  I know sweet potato casserole is popular.  I make something even better called TWICE BAKED SWEET POTATOES.  They are far more creative and everyone gets their own.  I make these every year for clients.  The shell of the Sweet Potato is filled with a fluffy, creamy filling with cinnamon and Lakanto Flavored Maple Syrup. The recipe is for everyone, including Vegans and is definitely Kosher.  Each potato is loaded with Vitamin A, fiber and potassium.  It is such a popular food that why not do it a bit different this Thanksgiving.  

          TWICE BAKED SWEET POTATOES

4 large Sweet Potatoes, baked at 375 for one hour or until soft
1/2 cup Lakanto Maple Flavored Syrup (or Maple Syrup)
3/4 cup Unsweetened Almond or Coconut Creamer (or 1/2 and 1/2)
1 Tablespoon Cinnamon
1/2 teaspoon Nutmeg
Salt
Chopped Pecans

1)  With a serrated knife or one that is very sharp, slice 1/2 inch off the top of the Sweet Potato.  Remove the top and scrape it in a large bowl.  Carefully with a spoon so as not to pierce the shell, scrape out the inside of the Sweet Potato leaving a mere 1/8 inch so the shell stays intact.  
2)  Using a hand mixer or standing mixer, blend in the Lakanto Maple Flavored Syrup, Almond or Coconut Creamer, unsweetened, cinnamon and nutmeg.  Add two pinches of Salt which brings out the flavors.  Mix well until light and fluffy.  
3)  Refill the shells generouosly with the mixture and sprinkle the top of the potato with chopped Pecans.  Return the potatoes to the oven and bake for 20 minutes until hot through and through.  WOW ​what a treat.  Make extra.  They are so popular.