Welcome to the Virtual Vegan Potluck!
Click on the image above to be taken to the whole list of participants.
I’m bringing a side dish to our virtual meal, and my contribution is Twice-Baked Russet & Sweet Potatoes with Spicy Tomato Jam. Yum!
Somehow, I chose to make a side dish that’s nearly as labor-intensive as a main dish, but trust me, it is worth every moment. These are sooo good…
Let’s start with the Spicy Tomato Jam ~
- 1 1/2 cups fresh tomatoes, chopped
- 6 sundried tomatoes, soaked in water (save the soaking water in case it’s needed to blend) and chopped
- 1 clove garlic, minced
- 1 fresh jalapeno pepper, seeded and minced
- 1 fresh habanero pepper, seeded and minced
- 1 Tablespoon onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 Tablespoons maple syrup
- 2 shakes cayenne pepper
- 2 teaspoons lemon juice
- 3 Tablespoons chia seeds
Put ingredients (up to the black pepper) in the food processor and pulse until blended (don’t turn it all the way on or the texture will be lost). Bring to a slow boil and reduce to a simmer. Stir in the maple syrup and cayenne. Cook for about 5 minutes, until the flavors have melded. Remove from the heat and add the lemon juice and chia seeds. Stir every few minutes until the chia seeds have thickened the jam. This will still be a little liquidy; if you want a thicker jam, add more chia seeds. It will also thicken more after it’s cooled.
There are a few ways that the jam can be thickened – chia seeds, agar, pectin. I chose the chia seeds since they are easy and add more nutrition to the mixture. It can be made right before preparing the potatoes, or up to a few days in advance.
Then prepare the potatoes….
Wash and scrub 3 russet potatoes and 3 orange sweet potatoes. Poke a few holes in the russet potatoes and bake until soft, at 350 degrees for about an hour. While they are baking, chop the sweet potatoes and steam until soft.
Once the russets are soft, cut them in half lengthwise and scoop out the insides, being careful not to break the skins. I used a melon baller to do the scooping, as the edges are sharper than a spoon and made it easy to remove. Make sure you save the skins!
Put the russet insides into the food processor and add:
- 2 Tablespoons coconut oil
- 2 Tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- enough nut milk to allow it to blend smoothly (I used fresh almond milk)
Once blended, place in a bowl.
Then place the steamed sweet potatoes into the food processor and add:
- 1 Tablespoon coconut oil
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Since the sweet potatoes were steamed, they contain more water than the baked russets, so no additional liquid should be needed, but nut milk can be added if necessary to make it blend smoothly. Then place in a separate bowl.
And now on to the fun part……
The empty russet skins will be filled with the potato purees. Since I love to bake and decorate, I used a pastry bag and fancy tip to pipe the purees into the skins. If you don’t happen to have one on hand, cut a hole in the corner of a plastic bag and pipe the filling into the skins. Otherwise, you can spoon it in — it will still taste just as wonderful!
Once the potatoes are filled to your liking, they are ready to be baked again. Heat in the oven at 300 degrees until warmed through. You can also put them under the broiler for a few minutes at the end….
Once heated, serve them with the tomato jam. It can be a nice puddle around the potato…
or decorating the top.
Serve and enjoy!
Thanks for stopping by, and please come visit again soon!