Vegan Stuffed Sweet Potatoes

Directions

• Roasted Sweet Potatoes
• Preheat oven to 425 degrees
• Using a fork penetrate the potato with the prongs along each side.

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• Place the sweet potatoes on a sheet and lightly drizzle olive oil. Make sure the oil lightly coats the full skin of each potato.
• Then, sprinkle salt and pepper onto each skin of the potato. This way each potato is fully seasoned.
• When the oven reaches 425, pop the sheet tray of sweet potatoes into the oven for 45 minutes.
• When the sweet potatoes are done, Take them out of the oven and let them cool.
• Cuban Style Black Beans
• Moving on to the filling! Pour 2 cans of black beans into a colander and wash thoroughly. Be sure to wash out any of the canning liquid from the beans and set aside.
• Chop the onion and cloves of garlic. The onion should be diced into 1/2 inch pieces and the garlic should be chopped into tiny pieces as well.
• Place a large saucepan on medium heat. Once the pan is slightly warm add 1/2 Tbsp of olive oil.
• Add diced onions and garlic and saute till the onions are semi translucent.
• This is the time to add the beans. Add the washed beans into the pan along with the cumin, coriander, oregano, red wine vinegar and stir. Add salt to taste.

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• For best flavor results we like to sweat the onions and garlic in light oil first on medium heat. Once they’re translucent, lower the heat. It’s time to add all the spices and beans to the onions and garlic.
• Cashew Lime Crema
• Next, using a high speed blender, add the soaked raw cashews, lemon juice, and soymilk. Blend on high. When the consistency is thick and creamy give it a taste, feel free to give the crema a pinch of salt if your palette calls for it!

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• Using a spatula, scoop out the lime cream into a medium sized ziplock bag. The best way to do this is by using a large glass or empty jar to place an empty ziplock bag inside the glass. Allow the top of the baggie to flip around the corners of the glass. This makes the transfer process less messy.

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• Once the lime crema is in the zip lock bag, zip the bag and set aside.
• Garnish
• While the potatoes are cooling dice up tomatoes and set aside. Pick some cilantro as well.
• Assembling the Potatoes
• Once the Potatoes have cooled enough to be touched, use a knife to create a long vertical slit. Using a spoon fill each potato with the black bean filling, don’t worry if it overflows a little.
• Take the ziplock bag with the lime crema and cut the bottom corner of the bag. This way the potatoes can be decorated with dots or lines of crema sauce.
• Finish by topping off the potatoes with the freshly diced tomato and cilantro!

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