Twice Baked Sweet Potatoes with Artichoke Cream Sauce

Vegan twice baked sweet potatoes with peppers, onions, coconut milk and a tangy artichoke cilantro cream sauce. Perfect for a healthy Thanksgiving!

Potatoes:
3 medium sized sweet potatoes
1 Tablespoon virgin organic coconut oil
3 cloves garlic
1 medium onion
2 Tablespoons olive oil
2 cups small sweet red peppers (or 1 large red pepper)
handful of kale
1 can of organic coconut milk
salt and pepper
black radish for garnish (optional)

Artichoke cream sauce:
½ cup marinated artichoke hearts
⅓ coconut milk
1 Tablespoon nutritional yeast
bunch of cilantro
1 garlic clove
juice of half lemon
water to thin out if needed

View the full recipe at Rednailsgreenveggies →