Unearthed Mexican Sweet Potatoes
Unearthed Mexican sweet potatoes , topped with a vegan sour cream look and smell delicious!
Time: 45 minutes
Recipe by: Nicole Snelling
4 whole sweet potatoes, scrubbed
3 tsp extra virgin olive oil
1 tsp Himalayan salt, crushed
1 x 400g can sweetcorn, drained or 2 fresh corn cobs
1 tsp ground cumin
1 tsp smoky paprika
1 x 400g can black beans (or red kidney beans), drained and rinsed
1 red pepper, diced
a few sprigs fresh coriander
1 avocado, mashed
1 Cup vegan sour cream
juice of 1 lime
Preheat the oven to 180°C. Brush each sweet potato with 1 teaspoon of olive oil and sprinkle with salt. Place the potatoes on a baking sheet and bake for approximately 40 minutes, until soft in the centre. If using fresh corn cobs, steam for 20 minutes until tender, then slice off the corn and set aside. For added smokiness, char the corn
after steaming. Meanwhile, heat a medium-sized saucepan, add 1 teaspoon of olive oil, as well as the cumin and paprika. Fry for 30 seconds until fragrant. Add the beans, red pepper and corn. Fry for 6 minutes, then set aside. Slice
the baked sweet potatoes lengthways and fill with the bean, pepper and corn mixture. (You can hollow them
out slightly to make the filling fit better, if necessary). Serve with coriander, avocado and vegan sour cream.
Squeeze lime over the top, to taste.
Vegan Sour Cream
Make: ± 1 ½ cups
Prep time: 4 hours, soaking + 10 min
1 Cup raw cashew nuts,
soaked for 4 hours
½ Cup water
1 tsp apple cider vinegar
¼ tsp Dijon mustard
1 tbsp lemon juice
fine Himalayan salt to taste
Drain and rinse cashew the nuts. In a blender, blend the nuts, water, vinegar, mustard, lemon juice and salt until smooth and creamy. Serve immediately or store in an airtight container in the fridge for up to 4 days.