Raw fruits and vegetables are amazing, but there are times–especially during the winter months–when your body craves and benefits from warmer, more filling foods. It’s important to be flexible and adjust to the different seasons. At these times, it’s easy to drift back into older eating habits, unless you can prepare meals that both satisfy this natural need, and truly taste good. This is where you’ll find my new Twice-Baked Veggie-Sweet Potato recipe a life-saver. They’re so yummy, and filling without being heavy. I love to enjoy them on a brisk winter evening or night, or whenever I crave something warm and comforting, and my husband’s eyes and ears perk up anytime he sees or hears that I’m going to be making these. Your significant other or friends will love these too. So without further ado, here is the new recipe– try it out soon and let me know how it goes in the comments below!
Bake the sweet potatoes for an hour at 350 degrees. When done, allow to cool a little (so you don't burn yourself) and cut in half. "Core" the sweet potato and take out all of the insides, placing in a bowl to the side.
Meanwhile, in a saucepan, heat the coconut milk until just below a boil. Add the arrowroot starch and mix. Add the mixture to the sweet potato whisk it all together.
In the meantime, dice the purple onion. In a pan, add the tamari (and a little water as needed) and heat on medium-high and allow it to come to a light boil. Add the purple onion and cook lightly, for a few moments. Add the rest of the veggies, and small amounts of water as needed so nothing sticks as you saute. Keep everything moving! Add the sautéed ingredients to the sweet potato mixture and stir together.
Spoon the mixture into the sweet potato shells and bake in the oven at 350 degrees for another 30 minutes.