Stuffed Honeyed Sweet Potatoes

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Stuffed Honeyed Sweet Potatoes

 

5 sweet potatoes

1/2 cup soft margarine

1/4 cup soy milk

2 Tbs honey

1 tsp. rum extract (water-based)

1/2 tsp cardamom

1/4 tsp sea salt

2 tbs walnuts -- chopped

 

Wash potatoes; drain excess water. Place damp potatoes in slow-cooking

pot. Cover and cook on Low 5 to 6 hours or until done.* Cut off the

top third of each potato lengthwise and scoop out, leaving a 1/4-inch

shell. Mash potato pulp with margarine, soy milk, honey, rum

flavoring, cardamom, and salt. Return mixture to shell. Top with

walnuts.

 

Arrange in shallow baking sheet. Bake in 425 F oven for 15 minutes.

 

*If desired, potatoes may be refrigerated at this point, then scooped

out and filled just before serving. Add about 5 or 10 mintues to

baking time if potatoes are cold.