I wish every Sunday could be Superbowl Sunday. As long as the Pats are playing. And winning. And I get to stare at Julian Edelman for hours on end…
MMMM JULIAN.
Wait, where was I going with this?
Oh, yes. I am STILL reliving that amazing night from two weeks ago. Julian sticks out in my mind the most. Freaking out, crying and screaming with my closest friends is a close second. And these stuffed sweet potatoes with cashew queso are arguably in third place.
Scratch that. I have plenty of other memories with my friends. These incredible (insert Incredleman reference here) sweet potatoes earn the runner up spot. I couldn’t get enough of them Superbowl night and I’ve been enjoying them frequently ever since. Luckily, they’re a cinch to make and are made with common ingredients I almost always have on hand.
Don’t wait til next season-try them now!
3 medium organic sweet potatoes, halved
1 1/2 cups cooked black beans
1 cup cooked frozen corn kernels
2 Roma tomatoes, chopped
1/2 cup diced green onions
1/2 cup minced fresh cilantro
Olive oil, salt and black pepper for roasting
CASHEW QUESO
1 1/2 cups soaked raw cashews
1 cup coconut milk
1 tbsp olive oil
Juice of 1 lemon
3 tbsp nutritional yeast
1 chipitle pepper in adobo sauce
Dash of paprika, sea salt and black pepper
- Preheat oven to 400 degrees
- Coat sweet potatoes with a little olive oil on both sides, then season with salt and pepper
- Lay face down, on a parchment paper lined baking sheet and roast at 400 degrees for 30 minutes
- Once cooked, fluff sweet potato filling with a fork, but keeping it inside the skin
- Mix together corn and black beans and stuff about 1/3 cup of it into each sweet potato
- Top with cilantro, green onions and tomatoes and drizzle with cashew queso
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these look great. I cant wait to try them