Stuffed Sweet Potatoes with Cashew Cream

Looking for a comforting, healthy, fuss-free dinner option? These stuffed sweet potatoes with cashew cream will work perfectly! The secret is in the spice mix for the sweet potatoes and soaking the cashews beforehand.

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Stuffed Sweet Potatoes with Cashew Cream

Stuffed Sweet Potatoes with Cashew Cream


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Ingredients

  • sweet potatoes
  • 1 can of rinsed chickpeas
  • olive oil
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • a dash of cayenne pepper
  • smoked paprika

Cashew cream

  • 1 cup cashews (soaked for 2+ hours and rinsed) 
  • ½ cup + 1 tbs water
  • 1 clove garlic
  • ½ teaspoon salt
  • 1 tbs lime juice

Instructions

  1. bake whole sweet potatoes at 300°F until caramelized and soft (takes over an hour; you can also roast at 400° or 425°F for faster results but I like the taste and texture of the longer time and lower temp).
  2. for the chickpeas, toss 1 can of rinsed chickpeas with some water or olive oil, ½ tsp cumin, ½ tsp coriander, ½ tsp turmeric, ½ tsp garlic powder, ½ tsp paprika, ½ tsp salt, a dash of cayenne pepper and smoked paprika. roast for 20-25 min on a baking sheet in a 375°F oven.
  3. for the cashew cream, add 1 cup cashews (soaked for 2+ hours and rinsed) ½ cup + 1 tbs water, 1 clove garlic, ½ teaspoon salt, and 1 tbs lime juice in a food processor or high-speed blender and puree until very smooth. taste, and add more water or different spices to desired taste and consistency. 

Notes

Find more of Hannah’s recipes on @hannah__chia.

For more delicious sweet potato recipes, click here.

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