Sweet Potato Skins
A few months ago I was sent a copy of Eat Vegan on $4 A Day. The book is filled with ideas on budgeting as a conscious cook. It’s an appealing idea for a freelance writer that loves nothing more than living close to the beach and globetrotting from continent to continent. Sweet Potato Skins is one of the book’s yummy looking recipes, though I adapted it to my needs.
The book outlines ways that you can make ends meet while upholding your own personal and dietary values. Tomorrow I plan to dive a little deeper into the idea of budgeting your diet and your life for more personal freedom. It’s gonna be a blast!
These potato skins take a little while extra to make because you’ll need to cook off your sweet potatoes. If you want to save even more on this recipe (which claims to cost $1.50 per serving), but more importantly on your diet in general, consider growing your own herbs and then learning to dry your own herbs. It’s simple and cost effective.
Sweet Potato Skins
2 sweet potatoes, scrubbed
4 ounces vegan cheese
1/2 cup chopped walnuts
2 garlic cloves, minced
1 tbsp olive oil
3 tbsp fresh chopped parsley
1 tsp fresh chopped oregano
1 tsp fresh chopped rosemary
Sea salt and freshly ground pepper to taste
Diced onion for garnish
1. Preheat oven to 400 degrees and bake sweet potatoes 35 to 45 minutes, until tender but not mushy.
2. Combine vegan cheese, half of the walnuts, and garlic in a small bowl. Combine parsley, oil, oregano, rosemary, thyme, salt, and pepper in a separate bowl.
3. Remove potatoes from the oven but don’t turn it off. Cut in half lengthwise and scoop out the flesh carefully without breaking through the skin. Arrange on a baking sheet.
4. Fill potatoes with cheese mixture and bake for 5 to 10 minutes or until crisp. Remove from oven and sprinkle with herb mixture and broil for 2 minutes. Sprinkle with onions and remaining walnuts and serve hot.
Read More: Mini Twice Baked Potatoes With Tofu Ricotta
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