Twice Baked Sweet Potatoes

The holidays are here! This week I'll share my healthy festive recipes with you, and we can all celebrate in style... gluten free vegan style.

Ingredients:

• 3 sweet potatoes
• 1 head of broccoli, cut into florets and chopped
• 1/4 cup sliced raw almonds
• zest of 1 lemon
• 2 teaspoons olive oil
• sea salt and fresh ground pepper to taste

Serves 6.

Directions:

1. Preheat oven to 400 degrees.
2. Lightly coat sweet potatoes with 1 teaspoon olive oil, and cook in oven for 40 minutes.
3. Remove sweet potatoes from oven, and allow to cool for 10 minutes.
4. Cut each potato in half, and scoop out a small hole in the middle. Note: cut the edges off as well so the potatoes can stand up.
5. Toss broccoli with remaining olive oil, sliced almonds, and lemon zest.
6. Stuff each sweet potato cavity with the broccoli mixture, and bake in oven for additional 20 minutes.
7. Remove from oven, and sprinkle with sea salt and pepper.

You can serve this fun (and pretty to look at) vegetable finger food as an appetizer while your guests are arriving. My dog Toby stole one when I turned my back; he really liked it!! And then he took a nice nap.

Comment if you can relate...