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!
39 thoughts on “VVP: Twice-Baked Russet & Sweet Potatoes with Spicy Tomato Jam”
I’ve been looking for recipes of things like chutneys and jams that I can make and give as gifts at christmas and I think I just found a winner! How long would you say it would last in the fridge?
I actually had my doubts when I first put it together, but it turned out really nicely. I’d think it should last up to 2 weeks in the fridge, although the best taste is probably within the first 7-10 days.
That tomato jam recipe looks so good! I made one last year that was spiced but not spicy. I want to try yours out for sure.
Thank you! The next time I make this, I think I’d take it up even a notch or two ~ I think a bit of chipotle would add a fantastic smoky spiciness!
Ooh I bet it would!
I pretty much got hung up on the spicy tomato jam…These are beautiful and sound delicious. Thanks for participating!
This is great fun ~ thank you (and Somer and Jason)for organizing it!
Thanks for a great recipe! Happy VVP Day
these sound soooo delicious! Love that you used russet AND sweet potatoes!
They tasted far better than I’d even expected ~ the combo was perfect together and the coco oil flavor in both pulled it all together. Thank you!
Just making my way through the VVP & wanted to say hey 🙂
Thanks for stopping by!
Those piped potatoes are so pretty! What a fun side!
Great seasonal idea! 🙂
It’s funny, I hate baked potatoes, but I loooooove twice baked potatoes. Maybe baking them once just isn’t enough for me? This recipe looks great!
Maybe cause in once-baked potatoes it’s a dry potato with things sitting on top of it… The flavors never seem to cover the potato taste enough… And the twice-baked ones have half of the good flavors already mixed in. Just now thought about that 🙂
Haha yeah, that must be it!
Filling a potato skin, with more potato is probably the best thing I have ever seen. These look amazing.
Very pretty potatoes! I like that you combines sweet and regular. What else do you use that jam with? I’d love to make it but I’m not sure what else I could use it on.
Since I have the remainder of the bowl in my fridge at this moment, I am faced with that very question. I’m thinking it would be a nice topping for a grain dish, or we can follow Somer’s lead here and use it on a great veggie sandwich. If anyone has other suggestions, please report back!
What a fun potato recipe! Very creative too! I must make this tasty recipe soon!
MMMMMMM! A great vegan entry for the VVp! I agree!
Holy cow Kelli, those potatoes are CRAZY! (In a really good way!) I love that you did sweet and regular, and that piping is gorgeous! And the jam…. whoah!
That’s high praise coming from the queen of elaborate vegan creations! LOL
And for the jam that everyone has loved, we have you to thank – it was the pepper grape jam on your Monte Cristo that gave me the idea. Hooray for shared inspiration!
No way! So cool Kelli! Isn’t it amazing how we all bounce ideas off each other and come up with fun creations!
It is absolutely the best…. nothing like the ideas of others to help bring our creativity to new heights! And it’s nice to know that we are never really working alone. 🙂
Oh wow, that spicy tomato jam sounds great! (Have you ever tried canning it?)
No, I haven’t tried canning it…. But I bet it would be great!
What fancy twice-baked potatoes!!!
I can think of so many ways to use your spicy tomato jam! It looks delicious. Thank you.
Oh, please share! I still have a bowl of tomato jam sitting in my fridge 🙂
The piping makes these so fancy!
Thank you! I was pleased with how well they came out. Very often, things come out much better in my mind than they do in reality 🙂
Love the spicy tomato jam recipe! The potatoes look super fancy and really yummy.
Thank you for the great recipe.