Mexican Stuffed Sweet Potatoes with Creamy Cashew Butter Sauce

What you’ll need:
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4 medium sized sweet potatoes
For the filling:
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1 can of black beans
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1/2 cup corn
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1/2 red onion, finely diced
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1/2 clove garlic, crushed
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1/4 cup coriander, chopped
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1/2 tsp ground cumin
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1 lime, juiced
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Handful of cherry tomatoes, halved
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1/2 tsp salt
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1/2 tsp cracked pepper
For the creamy F&F Cashew Butter sauce:
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2 tbsp F&F Cashew Butter
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2 tbsp greek yoghurt
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1 tbsp lime juice
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1/2 clove garlic, crushed
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1 tsp maple syrup
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1/2 tsp salt
To serve:
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Smashed avocado, coriander and fresh chilies
Method:
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Preheat oven to 180 degrees and line a baking sheet with baking paper.
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Pierce your sweet potatoes all over with a fork or sharp knife to help steam escape and so the sweet potato bakes evenly.
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Bake for 45 minutes (or until tender) flipping the sweet potatoes over midway through.
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In a large bowl, add a rinsed can of black beans and the remaining ingredients for the filling. Check the seasoning to taste and add more salt and pepper depending.
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In a separate bowl, mix together the creamy F&F Cashew Butter sauce ingredients.
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Once the sweet potatoes are cooked, leave to rest for 5 - 10 minutes until cool enough to handle. Slice down the middle of each and load up with the black bean filling mixture.
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Spoon over the creamy Cashew Butter sauce, then finish with a dollop of smashed avocado, coriander and fresh chili.
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Serve immediately with an extra wedge of lime.
Woohoo! This delicious recipe is best served warm and the individual elements will last a few days in the fridge. This recipe will make enough filling and creamy Cashew Butter sauce for 4 medium sized sweet potatoes.