Double baked equals double delicious. Sweet, spicy, salty and creamy all mixed up in one convenient, nutritional powerhouse. We are at a crossroads about dairy. We understand hard-core Paleo says “NO DAIRY”. Mark Sisson, Kurt Harris, and many, many others have pointed out conflicting arguments about dairy. Some say, “Yes.” Some say, “Yes, but..”, and some say “No.” It’s up to you. So, we’re eating it today, but have included a tasty alternative for those who just say no to dairy.
- 4 medium sweet potatoes
- 8 oz. mascarpone cheese* (or cream cheese or coconut milk)
- 1 chipotle pepper in adobo (NOT 1 can) + 2 T adobo sauce from the can
- zest of 1 orange
- 2 T maple syrup + extra for drizzling on top
Preheat your oven to 350ºF.
Split the sweet potatoes in 1/2, lengthwise, and coat with a bit of oil. Bake until they’re tender, depending on how big they are, about 25 minutes.
Once the potatoes are done and have cooled enough so you can handle them, scoop out their insides and place them into a mixing bowl, along with the rest of the ingredients. Mix well to combine. Place the mixture back into each of the potato halves and bake for 20 minutes. Put the oven on broil and caramelize the tops of the sweet potatoes until a nice brown-like crust forms on top–about 5 minutes, keep your eye on them.
Drizzle the tops with a bit of maple syrup and serve hot.
*Mascarpone is an Italian triple cream (40% fat) cultured cheese, similar to, but not quite like American cream cheese. It’s pretty freakin’ awesome. If you eat dairy, you must try it.