> 4 large sweet potatoes (any variety you like)
> 1/2 package of tempeh
> about 1/4 cup tamari (glutenfree soy sauce) (optional!)
For the filling
> About 8 tbs Hummus (homemade is the best, see my previous post for a good recipe)
> 1 very ripe avocado
> 3 tbs apple cider vinegar
> juice from one juicy lemon
> about 1 tbs cumin (to taste)
> 1 cup fresh cilantro
> salt to taste (I always use pink Himalayan)
> Heat oven to 400F, prick the sweet potatoes with a fork and then place them on a slightly oiled baking sheet. Depending on the size of your potatoes it will take from about 45-90 minutes for them to become soft enough. Be patient!
> chop the tempeh into crouton sized pieces and place in bowl to marinate with the soy sauce
> add all the filling ingredients, except spices, into food processor or blender and blend until smooth, season to taste.
> when you estimate it is about 10 minutes left for potatoes, pop the tempeh onto a toaster oven sheet coated with oil and bake until desired crispyness on 350 F for approximately 7 minutes.
> take potatoes out of oven (careful, they are SO hot!), cut a cross into potatoes and open them up, add filling and croutons on top and serve along a nice raw green salad!