Southwest Stuffed Sweet Potatoes
Ingredients
The sweet potatoes
-
4
medium
sweet potatoes
-
1
tablespoon
extra-virgin olive oil
-
½
large
red onion, diced
-
1
medium
red bell pepper, diced
-
½
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
½
teaspoon
dried oregano
-
1
15 oz can
black beans, drained and rinsed
-
2
cups
baby spinach, roughly chopped
-
½
teaspoon
fine sea salt
The cashew cheese sauce
-
1
cup
raw cashews (not salted)
-
1 ½
tablespoons
lemon juice
-
1
4 oz can
green chiles with juices
-
¾
teaspoon
fine sea salt
-
6
tablespoons
water
-
6
slices
jarred jalapenos
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Scrub and dry the sweet potatoes, pierce them with a fork, and rub with olive oil.
- Arrange the potatoes on the baking sheet and bake for about 60 minutes until tender.
- In a blender, combine cashews, lemon juice, green chiles, salt, water, and jalapenos, then blend until smooth.
- Set the cheese sauce aside; if it thickens, stir in a tablespoon of water to thin it.
- With 15 minutes left for the potatoes, heat olive oil in a skillet and sauté onion and bell pepper until softened.
- Add cumin, chili powder, oregano, black beans, spinach, and salt to the skillet, stirring until heated through.
- Remove the sweet potatoes from the oven, cut them in half, and fluff the insides.
- Spoon the filling into each potato and drizzle with cashew sauce before serving.
Nutrition Facts (estimated)
Servings
4
Calories
528
Total fat
18g
Total carbohydrates
79g
Total protein
17g
Sodium
1377mg
Cholesterol
0mg
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