Cozy Dinner: Twice Baked Sweet Potatoes & Maple Tahini Brussels Sprouts

Mmmm, warm and sweet and savory.  Twice baked potatoes are so easy, I don't know why I don't make them more often.  And I've only made Brussels sprouts a few times, but I'm becoming a fan of throwing them in a hot oven until they start to caramelize and crisp up on the outside. 

Jewel sweet potatoes are perfect for this time of year.  The color is beautiful and the sweetness really compliments the creamy and savory mix-ins.  I don't use a recipe for twice baked potatoes.  I just bake the potatoes at 375 degrees until they're soft, cut in half, scoop out the soft insides and mix in whatever I have on hand until it tastes delicious.  Use the mixture to re-fill the potato halves and put them back in the oven until they start to brown.  The filling in this batch has vegan cream cheese, daiya cheddar cheese, soy creamer, sliced green onion, salt and pepper.  I topped them with more daiya cheddar shreds and green onion.

 

Yum.  Now, the sprouts.  Once again, I have no recipe.  Just cut them in half and toss them in a combo of tahini, maple syrup, olive oil, apple cider vinegar, salt and pepper. Roast in a 400 degree oven until tender when poked with a fork and starting to brown and crisp on the outside.  The tahini sauce turns into a cheesy coating that's pretty delicious.  

Sometimes the best meals start with a craving and are put together with what's on hand, without following a recipe.  By taste.  There's been a lot of these types of meals around here lately.  Yum. 

Also, it's been hard not to slip into winter hibernation, but I'll try to get my camera out more often.  Hope you're enjoying the holiday season.  Cheers!