If you and your family are as big of fans of sweet potatoes as we are, you’ll love this recipe! I am always looking for healthy new twists on how to prepare the antioxidant-rich root vegetable. Cece helped me make these and she termed them “sweet potato boats.” Enjoy!

Topping
1 cup hazelnuts or blanched whole almonds (I used both)
1 tbsp ground coriander
2 tbsp ground cumin
1 tsp sea salt
1/4 cup sesame seeds

1. Preheat oven to 350 F. Spread almonds and/or hazelnuts on baking sheet, and toast 5-7 mins. Transfer to bowl.
2. Add coriander, cumin, and salt to nuts. Mix well.
3. Coarsely grind nut-spice mixture in a food processor or grind with mortar and pestle. Transfer to bowl and stir in sesame seeds.

Twice-Baked Potatoes
5 medium sweet potatoes
1 tbsp olive oil
4 oz crumbled goat or feta cheese

1. Preheat oven to 350 F. Poke sweet potatoes all over with fork; bake on baking sheet 1 hour, or until soft. Cook 10 minutes.
2. Halve sweet potatoes, scoop out the flesh into a bowl and mash with oil until smooth; fold in feta without breaking up crumbles. Place potato skins on baking sheet, spoon mashed sweet potato into the skins, and sprinkle each with 1-2 tbsp of the nut topping above.  Bake 10-15 minutes.