I just couldn't pass up the opportunity to try making a sweet version of my sweet potato cups, and I couldn't have been more pleased with the results!! These would be just delicious for breakfast (maybe served with sliced fruit on the side) or dessert, or even a mid-day snack with a cup of chai tea! Very filling and satisfying! Please enjoy my recipe for Sweet Style Sweet Potato Cups!
Sweet Style Sweet Potato Cups
serves: about 3-6 (depending on if you want one or two!)
prep time: about 10 minutes
cooking time: about 1 hour
3-4 sweet potatoes (enough to get 6 sweet potato cups)
1 Tablespoon coconut oil, melted
1 cup sweetened dried cranberries
2 ounces cream cheese, softened
1/2 cup walnuts, chopped
1 tablespoon finely grated orange zest
2 teaspoons cinnamon, ground
3 tablespoons pure maple syrup
1. Preheat oven to 350 degrees. Peel the sweet potatoes, and cut into about 3 inch thick slices. Hollow out the center of the slices with a paring knife or melon baller, so that you wind up with 6 sweet potato cups, with the bottom and sides being about 1/4-1/2 inch thick. Rub the sweet potato cups with the melted coconut oil (you could substitute butter as well, but I prefer the coconut oil). Place the cups into a baking dish and set in the preheated oven for about 50 minutes, or until fork tender.
2. A few minutes before the sweet potatoes are fully baked; combine the cranberries, cream cheese, walnuts, orange zest and cinnamon in a medium bowl. Stir well to fully combine all ingredients.
3. Remove the sweet potato cups from the oven when fork tender, and stuff tightly with the cranberry/cream cheese filling. You want to get as much of the filling as possible into the cups, and mound the filling in the center on the top of each cup. Drizzle the filled cups with the maple syrup and return to the 350 degree oven. Bake for an additional 5-10 minutes, until the cream cheese is fully melted, and filling is heated through.
4. Serve and ENJOY immensely!!!!