Baked Stuffed Sweet Potatoes with Black Beans & Lime Crema

I’ve been on a bit of a sweet potato kick lately.

Let me tell you, this recipe is right up my alley when it comes to warm, hearty, comfort food. That’s right, some of my absolute favorite ingredients like black beans, red bell pepper, cilantro, and sweet potato all in the same place, all packed into one beautiful, colorful meal?

Ahhh-mazing.

If that’s not enough, we’re just going to whip up a very quick and delicious cashew cream sauce with lime juice, lime zest, and salt and pour it over the whole thing. Freshest, tastiest dinner I’ve enjoyed in a long time. Full of flavor, this is unlike any sweet potato dish you’ve ever had. It’s healthy, filling, and when served with a green salad it becomes a delicious meal.

Simple, simple, simple!

Baked Stuffed Sweet Potatoes with Black Beans & Lime Crema
4 medium sweet potatoes
1/2 cup raw, unsalted cashews
1 1/2 cups cooked black beans
1 red bell pepper, diced
1 medium red onion, diced
1 tablespoon olive oil
1 1/2 tablespoons chili powder
1 tsp. ground cumin
sea salt
1 lime
to garnish: lime, cilantro, avocado, Sriracha sauce

Preheat oven to 375 degrees. Wash and dry sweet potatoes and then pierce each potato multiple times with a fork. Wrap in foil and place on a baking sheet and bake for 60 minutes, or until cooked through. While potatoes are baking combine cashews, the juice and zest of one lime, 1/3 cup of water and 1/4 teaspoon of salt in a high speed blender. Blend and continue to adjust the consistency by adding water, one tablespoon at a time, until mixture is light and creamy. Add additional salt to taste. Set aside.

In a medium saute pan cook onions in coconut over medium low heat until softened, stirring frequently. Add red bell pepper, beans, chili powder, cumin and a pinch of salt to saute pan and mix well. Cook for an additional minute or two. When the potatoes are cooked, remove from oven and let sit until cool enough to handle. Slice potatoes lengthwise and scoop out about 1/3 of the sweet potato. Set aside the sweet potato filling for another use (or you can always just mix into your bean mixture). Fill potatoes with black bean mixture and drizzle potatoes with cashew cream, garnish with chopped cilantro and serve with lime, avocado and  Sriracha sauce.