On Thanksgiving I used to love having buttery mashed sweet potatoes with melted marshmallows on top, so I wanted to recreate this sweet and creamy dish using healthier ingredients. So I made some fresh, creamy, homemade hummus, some sweet and tangy cranberry sauce and stuffed those ingredients inside a freshly baked sweet potato. Overall, I loved the flavor combinations in this dish, and enjoyed the added health from the chickpeas, tahini, and homemade cranberry sauce.
This recipe is simple too. Just bake a few sweet potatoes, fill them with hummus, and then drizzle your sweet potatoes with a little tahini, top with some crunchy pecans, and serve them front and center at your vegan table this Thanksgiving, because they look as good as they taste.
- 4 Sweet Potatoes
- 1 cup of Hummus
- ½ cup of Cranberry Sauce
- 2 tbsp Tahini
- ⅓ cup chopped Pecans
- Bake the sweet potatoes in the oven at 375F for 40-45 minutes until they are tender. Remove from the oven and set aside.
- Once the sweet potatoes cool a little, cut them in half. Stuff each one with 2 heaping tablespoons of hummus, a teaspoon of cranberry sauce, drizzle with tahini, and a sprinkle of pecans. Serve fresh and warm.