Preheat oven to 400°F. 2. Cut sweet potatoes in half, lengthwise, and roast potatoes cut-side down for 30 minutes or until tender, or microwave on high for 7-8 minutes. 3. Remove centers of potato and place into a bowl. 4. Whip together Tofutti Better than Cream Cheese and Tofutti Better than Sour Cream, brown sugar, cinnamon and cocoa powder, salt and vanilla. Then add to sweet potatoes. Mash until evenly blended. 5. Return mixture to potato shells. 6. Optional: top with chopped nuts and a drizzle of honey. 7. Return to the oven and bake for additional 10 minutes.

Source: David Mintz, Founder and CEO, Tofutti Brands

As seen in Joy of Kosher with Jamie Geller – Late Winter 2014 – Subscribe Now.