Easy dinners, Mains
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Loaded Sweet Potatoes

Its that time of the year again where the nights are getting chilly and all you want to do is curl up on the couch with a comfy meal. These loaded Sweet potatoes are the perfect meal to make winter nights a bit easier. Sweet potatoes are my favourite food because you can literally make anything with them. Roasted as chips, Steamed for curry or even blended into brownies. For this recipe, they are baked whole. So simple.  I make them at least once a week mixing up the toppings with whatever I have in the fridge. These Mexican style ones with beans, cabbage, corn, avo & cashew cheese are a real winner. Perfect for a lazy dinner as they require minimal effort but taste amazing. You do have to plan ahead so you can put the potatoes on to bake but they’re defiantly worth the wait. The rest is just some slicing dicing & stirring. I love making cashew cheese as a replacement for yoghurt or sour cream but feel free to use dairy if you eat it. A dollop of plain coconut yoghurt also works great. I usually make a bulk batch of the beans to use on nachos or breakfast wraps during the week.

Serves – 4    Prep – 10min    Cook – 40    Difficulty – EASY

4 medium sweet potatoes

2 cans of beans (kidney/ Black/ pinto/ chickpea)
2 cans tomatoes
1 onion
2 cloves of garlic
1 teaspoon each cumin/ coriander/ paprika/ chilli powder
1 capsicum

Cashew cheese
1 cup of raw unsalted cashews
1 tablespoons nutritional yeast
1 teaspoons white miso paste
juice of 1/2 lemon
2 tablespoons olive oil
pinch of salt + pepper

to serve 
Shredded cabbage
sliced avocado
corn cornels ( fresh/frozen)
fresh coriander + lime

First things first set your oven to 160c. Prick around the outside with a fork. Lay on a tray and bake for 30 to 40 minutes. The size will vary the cooking time. You’ll know they’re done when a knife can pierce the skin easily and the centre is soft.
Add the water & cashews to a small bowl and soak for at least 30 min.
To make the beans
drain and rinse your beans set aside.
Dice your onion, garlic & capsicum. Add to a large pan & sauté on a medium heat until soft and translucent.
Add all of your spices + chilli if using cook for another minute or so. You want to toast the spices but be careful not to burn them.
When the spices smell fragrant add your beans crushing half of them with a fork. This is optional but it makes the bean mix deliciously thick.
Add the tomatoes and cook for another 10 min until the sauce is thick bubbly and everything is warmed.
To make the cashew cheese
Drain your cashews and add to a blender with all the other ingredients + about a  1/4 cup of water. The amount of water you need to add will vary according to what blender you have. Add a small amount first, if it’s too thick and won’t blend then add more. You want it to be the same consistency as yoghurt. Be careful not to add to much water because it will wash out the flavour. Taste and adjust the flavours if necessary.
To serve
Remove the sweet potatoes from the oven and slice down the middle or in half and open them up a bit to make a pocket. Spoon in a big helping of beans and top with shredded cabbage, corn, avocado, coriander & cashew cheese. Squeeze over some fresh lime and voilá. Dinner is ready to be enjoyed.



1 Comment

  1. Pingback: Chilli, Zucchini, Kale Cauliflower Pizza | DANIA PORTMAN

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