Dessert Dessert Baked Potatoes? Where have you been all my life! I was inspired by the classic, not-so-vegan, and definitely not healthy, baked potatoes that I grew up eating as a child. At first, I was going to create a veganized version of that classic, but why not take it to the next level and transform that idea into a dessert?
Slow baked, naturally caramelized sweet potatoes (in three varieties), raw vegan macadamia coconut cream, freeze dried raspberries and fresh mint for that fresh kick. This recipe takes little to no effort, and is dangerously easy…you will be making this all of the time! Bake the potatoes whole, blend the sauce, and assemble…that’s it! Grab and wash your potatoes, prick them with a fork or knife all over, and place onto a lined baking sheet. Bake until these babies are oooozing with natural sugars. My mouth is salivating just looking at these photos, I need to make this again, ASAP. They don’t even need toppings, as is is perfect for me.
You can go with the typical orange sweet potato… …or you can try out a new variety, such as purple (my favorite) or white. If you are unable to get your hands on some at a local grocer, check out specialty grocers such as an asian market. I am always lucky enough to find them there, and you can probably score some tropical fruit, like JACKFRUIT as well 😉 Raw. Vegan. Macadamia. Cococut. Cream. You guys, I can’t….this is just too good! I began making coconut cream for desserts when first going mostly raw/raw until dinner, but the addition of the macadamia flavor took this cream to a whole new level of decadence. You can even freeze the coconut cream if you don’t use it all, and add it into future smoothies or desserts.
- 6 sweet potatoes, varieties of choice (I used orange, purple and white)
- 2 coconut meat
- ½ cup macadamia nut/ plant milk
- ¼ tsp vanilla powder
- 2-3 medjool dates
- 1 tbs maple syrup
- Pinch of salt
- Freeze dried raspberries
- Fresh mint
- Preheat oven to 400 F. Line a baking sheet with a silicon baking mat or parchment paper.
- Wash and dry the potatoes, then poke with either a fork or knife all over.
- Place into the oven for 50-60 minutes, or until soft. The purple potatoes may take longer.
- Allow the potatoes to cool before slicing.
- Place all ingredients into a high speed blender and run until smooth.
- Slice the potatoes in half, vertically, making sure not to cut all the way through so that they can be folded open like a book.
- Spoon in the cream, and top with crushed freeze dried raspberries and fresh mint.