Creative Substitution for Potato Skins
Sweet Potatoes, pumpkin, coconut oil, cranberries, and nuts instead of white potatoes, butter, cheese, and bacon. Great combination of sweet & savory flavors and perfect for the holidays or any event.
15 oz Pumpkin, canned or roasted
1 tablespoon Agave Nectar
1 teaspoon blend of Cinnamon, Clove, Nutmeg
1 teaspoon blend of Sage, Thyme, Rosemary (grind or chop the thyme and rosemary)
pinch of salt
1 tablespoon Flax seed, ground + 1 ½ tablespoons warm water (let sit for a few minutes)
Mix all ingredients together and pour into a baking pan. Bake at 400 degrees for 25 minutes.
3 Sweet Potatoes
oil of choice (olive, canola, coconut) for brushing potatoes
Sage, Thyme, Rosemary blend
salt and pepper
Wash and scrub potatoes. Cut into 1/4-1/2 inch slices. Place on baking sheet and brush with oil on both sides. Sprinkle seasoning blend on top. Bake at 400 degrees for 8-10 minutes. Flip potatoes over and add more seasoning. Bake another 8-10 minutes.
When potatoes are done, spread some of the baked pumpkin on top.
½ cup Pecans, chopped
½ cup Walnuts, chopped
1 cup cranberries
2 ½ tablespoons coconut oil
1 ½ tablespoons brown sugar
1 teaspoon Cinnamon, Clove, Nutmeg blend
In a dry skillet over low-medium heat, toast the pecans and walnuts until golden brown. Remove the nuts from the skillet and add the oil. When the oil is hot add the cranberries, brown sugar and seasoning blend. Saute for a few minutes then add the nuts back to the pan. Saute a few more minutes.
Add some of the topping to each potato slice.
After assembling all the potatoes with pumpkin spread and topping. Place back into 400 degree oven for 8 minutes.