Oil-free Baked and Stuffed Sweet Potatoes with Cilantro and Parsley Cashew Cream
Ingredients
- 6 large sweet potatoes
- 200g tin sweet corn, strained
- 1/2 red onion, diced
- 1/2 large capsicum, diced
- 230g box kidney beans, strained and rinsed
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 2 tsp flat leaf parsley, finely chopped
- Cracked black pepper, to taste
Cashew cream
- 1 cup natural cashew nuts (soaked for 20 minutes in boiling water, strained and rinsed)
- 1 1/4 cups water
- 1/2 tsp apple cider vinegar
- 1/4 tsp chopped cilantro
- 1/4 tsp chopped parsley
Preparation
Preheat oven to 190°C.
Wash and scrub the skin and pierce each sweet potato several times with a skewer.
Place on a lined baking tray and bake for 45 minutes to 1 hour depending on size. Test with a skewer; when flesh is soft all the way through, they are done. May take longer for larger sweet potatoes.
Remove from oven and allow to cool slightly.
Cut an elongated oval shape in the top of each sweet potato, discard this small amount of skin, and scoop out some of the flesh to make a hollow boat, being careful not to remove too much flesh. Place the flesh in a bowl.
Mash all of the scooped-out sweet potato flesh with a fork.
Add the rest of the ingredients and carefully stir to combine.
Spoon the mixture back into each sweet potato boat.
Note: You can substitute kidney beans with any other favorite beans.
Cashew cream making
Soak cashew nuts for at least 20 minutes in boiling water, then strain and rinse.
Add all cashew cream ingredients to a high-speed blender and blend for a few minutes until smooth and creamy.
