Baked Sweets and Russets

banner

Preparation info

  • Difficulty

    Easy

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Why not make a baked potato or sweet potato the center of your meal? Add a protein-rich creamy sauce (no need for butter here), lemony spiced almond chunks, and something green, and it’s a perfect light but satisfying meal.

Ingredients

  • 4 to 6 russet potatoes or sweet potatoes (as many as will fit in your cooker; you can fill it to the top)
  • Salt and freshly ground black pepper

For the tofu cream

  • 8 ounces (225 g) silken tofu
  • 3 tablespoons fresh lemon juice
  • Grated zest of ½ lemon
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon hot paprika

For the smoky almonds

  • 1 cup (140 g) whole almonds, coarsely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon chipotle chile powder
  • ½ teaspoon salt
  • Grated zest of 1 large lemon

Method

Morning

Wrap the potatoes tightly in aluminum foil (thin, not-heavyweight is easiest to use here) and arrange them in the slow cooker. Cover and cook on low for 8 hours.

Morning or Evening

Make the tofu cream: Put all the ingredients in a blender or food processor and blend to combine. Transfer to a container, cover, and refrigerate until ready to serve.

Make the smoky almonds: Put all the ingredients in a skillet or sauté pan and toss to combine. Place over medium-high heat and cook, stirring and tossing frequently, until very fragrant (an understatement) and deeply browned, 4 to 5 minutes. The smaller almond bits and spices will become almost black, and that’s okay. Scrape into a bowl and set aside at room temperature until ready to serve.

Evening

Using tongs, remove the potatoes from the cooker, unwrap them, and split each down the center lengthwise. Season with salt and pepper and serve with the tofu cream and almonds.