#MeatlessMondayNight Twice Baked Sweet Potatoes

 Mondays are normally a rough day for the whole household.  The good news is football season is starting again!  That always seems to brighten the boys’ day.  We’re also going to start doing Meatless Mondays.  It’s a great way to change up our schedule, try new things, and sneak some more veggies into the boys’ diets.
One thing my husband really loves is tailgating food!  So I tried two better-for-you versions of Artichoke and Spinach Dip and Twice Baked Potatoes using Silk Almond Milk.  The Spinach and Artichoke Dip recipe can be found on Silk’s website here.  You can also go to the Silk website to get coupons, find more recipes and enter a giveaway!  Below you’ll find my dairy-free and super delicious Twice Baked Sweet Potatoes.

• 4 sweet potatoes 
• 4 TBSP dairy-free butter 
• 1/4 Cup Silk Almond Milk
• 2 TBSP Stevia 
• 2 TBSP honey
• 1 TBSP vanilla extract 
• Cinnamon to taste
• Coconut oil for potato skins

Directions:

1. Preheat oven to 350 degrees and grease a cookie sheet 
2. Rub coconut oil on the outside of each sweet potato, coating lightly.
3. Place sweet potatoes on the cookie sheet and place in the oven.  Cook for 40-55 minutes or until each sweet potato is fully cooked. 
4. Cut each potato right down the center, making sure to leave sides attached.  Scoop out as much of the center as you can and place in mixer. 
5. Whip sweet potato centers, almond milk, stevia, butter, vanilla extract and honey together.
6. Fill skins with sweet potato filling and garnish with cinnamon.  Place back in the oven for 10 more minutes.