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Recipe:

Mexican Stuffed Sweet Potatoes with Cashew Sour Cream

Mexican Stuffed Sweet Potatoes with Cashew Sour Cream recipe

The sweet potato is one of those rare specimens that confidently carries the flavours and spices of almost any cuisine — whether sweet or savoury. So naturally, we're keen to try it a la Mexicana.

Preparation time Prep: 30 mins
cook time cook: 25 mins
serves:
4
Skill level Totally Doable

You will need:

  • 4 medium sweet potatoes
  • 400 g tin black beans, rinsed and drained
  • 125 g tin corn kernels, rinsed and drained
  • ⅔ cup crushed tomatoes
  • 3 teaspoons Mexican seasoning
  • ½ cup red cabbage, finely sliced
  • 1 long green chilli, deseeded and finely sliced
  • ¼ cup coriander leaves
Guacamole
  • 2 avocados
  • ½ red onion, finely diced
  • 1 clove garlic, crushed
  • 1 ½ tablespoons lime juice
Cashew Sour Cream
  • 1 ½ cups raw cashews
  • ⅔ cup water
  • 1 tablespoon lemon juice
~
Recipe: Skye Swaney
Photography: Chris Middleton
Stylist: Deb Kaloper

Directions:

  • 1Preheat oven to 200°C fan-forced (220°C conventional).
  • 2Prick sweet potatoes all over and microwave on high for 8 minutes. Transfer to a greased oven tray, spray with oil and bake for 10-15 minutes or until crisp.
  • 3Meanwhile, mix black beans, corn, tomatoes and Mexican seasoning together in a small saucepan and cook over medium heat for 2-3 minutes until heated through.
  • 4To make guacamole, mash the flesh of the avocados in a small bowl and stir through all other ingredients until well combined. Season with salt and pepper.
  • 5To make cashew sour cream, process all ingredients in a food processor until smooth.
  • 6Cut each sweet potato in half lengthwise and fluff flesh with a fork. Spoon in black bean mixture, then top with red cabbage, guacamole and cashew sour cream. Sprinkle over chilli and coriander and serve.

Variation: Feel free to swap the sweet potato for a white one if that's more your style. Contrary to popular belief, there's very little difference between the two nutritionally!

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