Twice Baked Sweet Potato

Updated at: Wed, 16 Aug 2023 23:54:06 GMT

Step 1

Preheat oven to 410 F

Step 2

Use fork to carefully stab both sweet potatoes, to help release moisture and wrap in foil

Step 3

Place potatoes directly on middle rack (in foil) and place drip pan on rack beneath and cook for 1 hour and 15 minutes

Step 4

Once potatoes are close to being tender, heat oil in pan over medium heat

Step 5

Place onions and gently sauté until translucent

Step 6

Follow with zucchini, mushrooms, and tempeh

Step 7

Gently salt to release water, and cover for ~3 minutes

Step 8

Uncover and stir, add black beans, and corn followed by seasonings

Step 9

Add water and liquid smoke and cover once again, allow to cook for ~6 minutes

Step 10

If veggies are soft, uncover and evaporate water, stirring occasionally

Step 11

Pull out potatoes out of the oven and cut the top off

Step 12

Carefully begin to remove sweet potato filling into separate bowl and mash, trying to preserve the skin to refill

Step 13

*This is where I save 1/2 cup for black bean burgers, or another recipe*

Step 14

Incorporate the sautéed vegetables and mix, adding any additional seasoning now

Step 15

Carefully refill the hollowed out sweet potatoes, trying to pile

Step 16

Place back in 400 F oven for ~10 minutes

Step 17

Remove and serve! I like hot sauce and nutritional yeast flakes

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