MEXICAN STUFFED SWEET POTATOES WITH CREAMY CASHEW BUTTER SAUCE

Mains

Vegan friendly

Vegetarian

WHAT YOU'LL NEED

4 medium sized sweet potatoes

For the filling

1 can of black beans
1/2 cup corn
1/2 red onion, finely diced
1/2 clove garlic, crushed
1/4 cup coriander, chopped
1/2 tsp ground cumin
1 lime, juiced
Handful of cherry tomatoes, halved
1/2 tsp salt
1/2 tsp cracked pepper

For the creamy Cashew Butter sauce

2 tbsp Fix & Fogg Cashew Butter
2 tbsp coconut yoghurt
1 tbsp lime juice
1/2 clove garlic, crushed
1 tsp maple syrup
1/2 tsp salt

To serve:

Smashed avocado
Coriander
Fresh chilies

"An appetising dish of Mexican Stuffed Sweet Potatoes topped with a luscious Creamy Cashew Butter Sauce, featuring the rich flavour of Fix & Fogg cashew butter."

METHOD

Preheat oven to 180C (350F) and line a baking sheet with baking paper.
Pierce your sweet potatoes all over with a fork or sharp knife to help steam escape and so the sweet potato bakes evenly.
Bake for 45 minutes (or until tender) flipping the sweet potatoes over midway through.
In a large bowl, add a rinsed can of black beans and the remaining ingredients for the filling. Check the seasoning to taste and add more salt and pepper depending.
In a separate bowl, mix together the creamy Fix & Fogg Cashew Butter sauce ingredients.
Once the sweet potatoes are cooked, leave to rest for 5 - 10 minutes until cool enough to handle. Slice down the middle of each and load up with the black bean filling mixture.
Spoon over the creamy Cashew Butter sauce, then finish with a dollop of smashed avocado, coriander and fresh chilli.
Serve immediately with an extra wedge of lime.

This delicious recipe is best served warm and the individual elements will last a few days in the fridge. This recipe will make enough filling and creamy Cashew Butter sauce for 4 medium sized sweet potatoes.