This is a twice baked sweet potato concoction. I’m ashamed to admit it, but I got the idea from Rachael Ray. At the same time you bake the sweet potatoes, bake a winter squash. Then, scoop out both the potato and squash flesh, and mix them together. I added some plain soy yogurt to bind them. Then toss it back into the skins. I added some Tofurkey Kielbasa, and topped it with Follow Your Heart Vegan Monterey Jack and some scallions. Back in the oven until the cheese melts, and it’s done. On the side is green beans with sesame chili oil, soy sauce and sesame seeds. Very tasty!
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