STUFFED SWEET POTATOES WITH CASHEW CREAM

I love potatoes and I’m a huge believer that not all carbs are created equally. Sweet potatoes are a great source of potassium and vitamin C. They also add so much substance to a meal, keeping you fuller longer. These are a huge staple in my kitchen. 


Ingredients (All Organic)

  • Sweet Potatoes (Japanese sweet potato, sweet potato and a purple yam)
  • Cashews
  • Filtered Water
  • Lemon Juice
  • Chives
  • Black beans (Click Here) for how to make the beans
  • Kale 

Process 

  1. Cashew cream: soak ½ cup of raw cashews in 1 cup of water for one hour.
  2.  Rinse the cashews. 
  3. Add cashews to blender (Click Here) with ¼ - ½ cup of water. 
  4. Add ½ teaspoon sea salt to blender. 
  5. Add ½ squeezed lemon to blender. 
  6. Blend for 30-45 seconds until smooth. 
  7. Sweet Potatoes: Preheat oven to 400 degrees 
  8. Bake potato for one hour in the oven at 400 degrees 
  9. Cut open potato 
  10. Add sautéed black beans 
  11. Add sautéed kale 
  12. Add chopped chives 
  13. Drizzle cashew cream on top to taste