Southwestern Stuffed Sweet Potato Skins

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