Vegan Stuffed Sweet Potatoes (Gluten Free + Grain Free)

• Sweet Potato
• Guacamole (My homemade recipe or store bought is fine)
• Cashews, soaked
• White wine Vinegar
• Dijon Mustard
• Lemon or Lime Juiced
• Black Beans, cooked (Canned, boxed or home cooked work!)
• Corn (Fresh or frozen)
• Cumin
• Red Onion, small dice
• Cilantro 🌿

My favorite part about this recipe is that there is very little actual work in the kitchen and they only take an hour to cook. But the best thing of all is that they’re vegan, gluten free, well combined and great for digestive health. Although they’re filling, they won’t leave you feeling bloated and heavy.

These hearty potatoes couldn’t be easier to make! I’m going to explain exactly how to do it. I’ll even throw in a few short cuts! We’re all beyond busy these days.

Step 1: Roast the Sweet Potatoes

Put the cashews in a cup of water and allow them to soak and don’t forget to preheat the oven to 400 degrees. Wrap each sweet potatoes in aluminum foil and bake them for 1 hour. You can put them on any rack. Just make sure they’re sitting on top of a lined half sheet tray so that the juices don’t drip all over the bottom of your oven!

Step 2: Make the Salsa

In a medium sized bowl mix the beans, corn, cumin, lime, onion and cilantro. If the salsa seems dry you can add a tsp of olive oil to it to moisten it.

Step 3: Make the Cashew Sour Cream:

Strain the cashews and discard the soaking liquid. Combine cashews, water, mustard and lemon juice in a high speed blender. Start the blender on a low speed and slowly increase it. Continue to run the blender until the mixture is has the consistency of tahini. If the blender gets stuck in the blade add more water 1 tablespoon at a time. And push the cashews into the blade with a spatula.

Step 4: Assemble the Sweet Potatoes

Remove the sweet potatoes from the oven. You’ll know they’re done when you can pierce them with a knife. Next, slice the potatoes length wise half way down and pry them apart slightly. Fill the middle with a few tablespoons of black bean salsa. Add a dollop of guacamole on top of that and drizzle generously with cashew sour cream.

• Swap the sweet potatoes for Japanese yams!
• Regular sour cream can be used or a vegan sour cream like kite hill.
• Instead of white wine vinegar you can use apple cider or champaign vinegar.
• If you don’t have black beans you can use chick peas.
• Yellow mustard works well instead of Dijon
• Instead of cumin you can use my Peruvian spice blend!
• Don’t have fresh cilantro? Use dried cilantro!

Sweet potatoes are great for people who suffer from constipation. Why? Because they are full of moisture and have a high fiber content. A yam’s magical combination of moisture and fiber helps the body move waste through the intestine… before it gets a chance to dry out and get stuck. Believe it or not, fiber can make the “back up” worse when you take it without water. Bulk needs water to soften it so that the muscles can actually push the waste out. Imagine if a toothpaste tube was filled with dry tooth paste and you were trying to squeeze it out. It wouldn’t work! The takeaway are is that to much fiber without enough water makes constipation worse!

On another positive note, yams are also good for preventing ulcers according to studies.

• High in vitamin D
• Help with cancer management and prevention
• Are antiinnflamatory
• Can help manage Cardiac Disease and Diabetes
• Improve mood

If you make these vegan stuffed sweet potatoes don’t forget to show me on instagram at @eatingworks, Don’t forget to follow us on Facebook and join our Facebook group!