Baked Sweet Potato with Low-Fat, Vegan Dill Cream

Sweet, savory, vegan, low-fat, gluten-free, and delicious. This simple vegan recipe is perfect for entertaining. You can even grill the sweet potatoes for a great vegan dish for a cookout.

Baked Sweet Potato with Low-Fat, Vegan Dill Cream
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4 ratings

Yield: 2

Baked Sweet Potato with Low-Fat, Vegan Dill Cream

Ingredients

  • 2 large sweet potatoes
  • 1/2 cup hummus
  • 5 tbsp plain, unsweetened almond milk
  • 1/4 cup fresh dill, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp Black pepper

Instructions

  1. Preheat oven to 400 degrees. Wash and scrub each sweet potato and wrap in aluminum foil. Bake for 60-90 minutes, until soft inside.
  2. Meanwhile, in a small bowl, mix together the hummus, almond milk, and most of the fresh dill. Leave in refrigerator until potatoes are finished.
  3. Carefully, remove the sweet potatoes from the foil and cut lengthwise. Gently, mash a bit of the exposed sweet potato with a fork. Sprinkle with salt and pepper.
  4. Spoon dollops of the dill cream onto the sweet potato and garnish with remaining dill.