Try this new take on the classic Stuffed Peppers Recipe!

Southwestern Stuffed Sweet Potatoes

You might not think of sweet potatoes as a vegetable, but their nutritional content would argue otherwise. The orange tubers pack a hefty dose of fiber, vitamins A and C, and potassium. Take your orange spuds to the next level with these Tex-Mex sweet potatoes. Black beans add even more fiber and a dose of protein, while guacamole and salsa ensure plenty of zesty flavor.

This recipe is vegetarian, but feel free to add some meat along with the beans. Just brown some ground beef, chicken, or turkey, season it with salt, then mix with the black beans. A squeeze of lime also makes a nice finishing touch.

Prep Time: 15 Mins             Cook Time: 60 Mins                  Yield: 4 - 6 Servings

INGREDIENTS

4 large sweet potatoes

Kosher salt and freshly ground black pepper

1 cup cooked black beans

Guacamole

½ cup salsa

½ cup cashew cheese

Chopped red onions

Chopped fresh cilantro

Classic Cashew Cheese

1 cup raw cashews (soaked)

1/4 cup filtered water

1/4 cup nutritional yeast

1 tablespoon lemon juice

2 cloves garlic

1 Tbs. raw apple cider vinegar

1-2 teaspoons Dijon mustard, adjust to taste

sea salt and pepper to taste

INSTRUCTIONS

Classic Cashew Cheese

Simply add all ingredients into your high-speed blender and blend until thick and creamy. It will be the consistency of thawed or stirred cream cheese. This will further harden after it’s been chilled. Store in the refrigerator for up to 5-7 days.

SOUTHWESTERN STUFFED SWEET POTATOES

Preheat oven to 425 degrees Fahrenheit. Wash sweet potatoes, scrubbing exterior well. Prick skin of each sweet potato several times with a fork, and set on a sheet pan. Bake sweet potatoes about 60 minutes, or until a knife easily slides through the flesh.

Remove from oven, and let cool slightly. Slice sweet potatoes lengthwise down center, and push ends to open. Season with salt and pepper. Fill with beans, guacamole, salsa, cheese, onions, and cilantro. Serve.