Tofutti Creamy Smooth Twice Baked Sweet Potatoes

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Tofutti Creamy Smooth Twice Baked Sweet Potatoes


2 medium sweet potatoes

1 tsp olive oil

1 medium onion, chopped

1 clove garlic, minced

1/2 tsp cumin

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp cayenne pepper

Salt & pepper to taste

3 tbsp. Tofutti Creamy Smooth Original

1 tbsp. Tofutti Sour Supreme

1 tsp parsley



  1. Preheat oven to 190°C
  2. Chop the sweet potatoes in half lengthwise, wrap in tinfoil and bake for 45 minutes.
  3. While sweet potatoes are baking, heat the oil in a medium pan and caramelize the onions on low heat. Add the garlic when the onions are just about brown.
  4. When sweet potatoes are done, scoop out flesh with a spoon leaving about 1/4 inch of the potato in the peel.
  5. In a bowl, combine the potato flesh with the Tofutti Creamy Smooth and let sit for a minute to allow the heat from the potato to soften the cream cheese.
  6. Add the onions and ground spices to the bowl and mix well.
  7. Scoop the mixture back into the potato skins and bake for 10 minutes or until the tops are lightly browned.
  8. Garnish with a scoop of Tofutti Sour Supreme and parsley!

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