Serves 6

6 medium-size sweet potatoes
8 tablespoons margarine or ¼ cup coconut oil
2 shallots, chopped
1-1/2 cup chopped hazelnuts
Kosher salt
Fresh ground black pepper
¼ cup orange juice
½ teaspoon dried rosemary crumbled
For the Creamy Topping:
4 tablespoons margarine
3 tablespoons orange jucie
1/2 pound Tofutti cream cheese
1 teaspoon cinnamon

Preheat oven to 375F.
Wash sweet potatoes then cut slices into them about 2/3 down (not all the way through so it slices off). Place potatoes into baking pan and set aside.  

In a sauté pan, melt margarine and add shallots, hazelnuts, salt and pepper to taste. Sauté until shallots are translucent then add orange juice and rosemary and sauté for about 2 minutes, allowing everything to blend.   Remove from heat and pour over potatoes.

Cover tightly with tin foil and bake until potatoes are soft (when a fork is inserted easily, about 40-65 minutes, depending on the size of the potatoes). Take potatoes out of oven and set aside.

To the same pan that you sautéed the nuts, add margarine and melt over medium heat. Add orange juice and allow it to blend. Slowly add in cream cheese and stir it gently into the mixture. Add cinnamon to taste and cook for about 1 minute. Remove from heat and pour mixture evenly over potatoes. Serve warm