Ingredients

• 3 sweet potatoes
• 3 tbsp ZUBI’S Crema de Jalapeño
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup Madhava organic coconut sugar
• 2 tbsp butter (or Miyoko’s plant based butter)
• 1/2 cup mini marshmallows (optional)
• 3 tbsp chopped ZUBI’S Agave & Creamy Jalapeño Pecans
• 2 tbsp pure maple syrup

Instructions

1. Clean the sweet potatoes under cold water with a soft bristled brush. Dry well with a paper towel. Then poke them all over with a fork.
2. Mix together the salt, cinnamon, and nutmeg in a small bowl. Separate the seasonings in half, and mix half of them in another small bowl with the brown sugar. 
3. Rub ZUBI’S Crema all over the outsides of the prepared sweet potatoes. Use the other half of the seasonings to rub all over the outsides of the now ZUBI’S crema-coated potatoes. 
4. Air fry the sweet potatoes at 385 degrees Fahrenheit for 40 to 50 minutes, or until you can stick a fork into them and they feel tender. 
5. Cut the sweet potatoes open down the middle, but not all the way through. Scrape out the sweet potato in the middle, and mash it in a bowl. Or use a fork to mix it all up inside each of the sweet potatoes. (Depending how soft and mashed you want the insides)
6. Sprinkle the brown sugar mixture, butter and mix. 
7. Return them to the air fryer and cook for another 2 minutes. 
8. Optional ingredient: Sprinkle the marshmallows over the top of each of the sweet potatoes, and air fry for another 2 minutes, or until the marshmallows are lightly toasted. 
9. Remove from the air fryer and top each with chopped ZUBI’S mild Agave & Creamy Jalapeño Pecans, and a drizzle of maple syrup. 
10. Serve hot.