Prick sweet potatoes several times with a fork. Place on a lined cookie sheet and bake for 1 hour, or until tender. Cool slightly.
Slice sweet potatoes in half lengthwise and scoop potatoes into the bowl of a stand mixer, being careful to keep skins intact.
Mix sweet potatoes on medium speed until creamy. Add in cream cheese, sour cream, 2 tablespoons brown sugar, and 1/2 teaspoon each of cinnamon, nutmeg and cloves.
Scoop filling back into skins evenly.
In a small bowl, stir together butter, remaining 1/4 cup brown sugar, walnuts, and remaining 1/2 teaspoon each of cinnamon, nutmeg and cloves.
Sprinkle walnut mixture evenly over filling in skins.
Return to oven and bake for 15 minutes. Serve with a drizzle of maple syrup.
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
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