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Stuffed Sweet Potatoes with Spiced Black Beans & Lime Crema

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Ingredients
  

For the Sweet Potatoes & Black Beans:

  • 2 medium sweet potatoes
  • 1 can black beans drained & rinsed
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp chili powder
  • Salt & pepper to taste
  • 1 tbsp lime juice
  • Splash of water if needed, to prevent sticking
  • Chopped fresh cilantro for garnish

For the Lime Crema:

  • ¼ cup raw cashews soaked for 10 minutes in boiling water, then rinsed
  • 2 tbsp lime juice
  • ¼ cup water adjust for consistency
  • ½ tsp garlic powder
  • Pinch of salt

Instructions
 

Roast the Sweet Potatoes:

  • Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-50 minutes or until soft and caramelized.

Prepare the Spiced Black Beans:

  • In a pan over medium heat, add the black beans, cumin, smoked paprika, chili powder, salt and lime juice. Stir and cook for about 5 minutes, adding a splash of water if needed to prevent sticking.

Make the Lime Crema:

  • While the potatoes roast, drain the soaked cashews and add them to a mini blender with lime juice, water, garlic powder and salt. Blend until smooth and creamy. Chill until ready to use.

Assemble the Stuffed Sweet Potatoes:

  • Slice open the roasted sweet potatoes, fluff the insides with a fork and fill them with the spiced black beans. Drizzle generously with the chilled lime crema and top with fresh cilantro.