Tex Mex Stuffed Sweet Potatoes
Did you know that sweet potatoes are nutrient rich, a great source of antioxidants, and help promote gut health? I love sweet potatoes because they’re super versatile and go well with so many different toppings. This Tex-Mex style stuffed sweet potato recipe is also a great way to use up all those Taco Tuesday leftovers.
Tex Mex Stuffed Sweet Potatoes
Time: 50 minutes
Serving size depends on how many sweet potatoes you decide to make. Topping portions are flexible.
Ingredients:
sweet potatoes (# of your choice)
olive oil
salt & pepper
Toppings (optional)
Classic Cashew Cheese Sauce (see recipe below)
1 small bowl of veggie ground meat, cooked
1 small bowl of salsa
1 red pepper, chopped
1 avocado, sliced
1/2 cup of corn
1 cup of spinach
To Make:
Preheat oven to 350 degrees
Wash sweet potatoes and use a fork to poke several holes in the potatoes
Rub sweet potatoes with oil, salt and pepper and place on a baking sheet
Bake for 45 minutes (thicker, larger potatoes may need a bit longer)
After 45 minutes, check potatoes with a fork to ensure that they are soft enough to eat
Remove from oven, cut the potatoes down the middle and cover with toppings of your choice!
Classic Cashew Cheese Sauce
Time: 10 minutes
Serving Size: makes one large pot
Ingredients
2 cups of veggie broth (or 1 veggie seasoning cube & 2 cups of hot water)
1/2 cup of raw cashews
1/2 cup of oat milk (or any non-dairy milk, unsweetened)
2 tbs of olive oil
2 tbs of tapioca starch
2 tbs of nutritional yeast
2 cloves of garlic
salt and pepper, to taste
To Make
Combine all ingredients in a blender or food processor until smooth.
Transfer to a pot and bring to a boil, stirring regularly
Reduce heat to low and simmer, continuing stirring as the mixture thickens. (If the mixture does not thicken, add more tapioca starch)
Once the sauce reaches your desired thickness, remove from heat and serve.
