A sweet potato is one of the easiest, inexpensive, and most satisfying foods you can eat.
Did you know a sweet potato has 1000 times more vitamin A than a white potato? Vitamin A is important for normal vision, the immune system, reproduction, and helps all your organs work properly.
The pack a wallop of health benefits including vitamin B6 which helps reduce the chemical homocysteine in our bodies. Homocysteine has been linked with degenerative diseases, including heart attacks.
Other health benefits include a strong dose of Vitmain C, which helps fight colds and produces collagen which keeps our skin wrinkle free.
They also contain Vitamin D, iron, potassium, magnesium and are a good source of fiber. Fiber helps fill you up fast so you don't overeat.
Did you know that people from Okinawa have a life expectancy among the highest in the world and 37% of their diet consists of sweet potatoes? What more could you ask for?
My favorite way to eat a sweet potato is to stuff it with all my favorite vegetables and a little cashew sour cream to amp up the protein. If you don't have cashews just add a half tablespoon of grainy mustard or brown sugar for extra flavor. Any way you make your sweet potatoes, you can't go wrong with this healthy, versatile, colorful, filling plant-based wonder food.
Hope you enjoy this stuffed sweet potato recipe as much as I did. Don't miss any of Ordinary Vegan's recipes by subscribing here free. Also, please join or community on Facebook. It is fun and full of wonderful, compassionate people like you.
Twice Baked Stuffed Sweet Potato with Cashew Sour Cream
- 2 large sweet potatoes (or russet potatoes)
- 2 cups diced organic vegetables (carrots, broccoli, corn, asparagus, mushrooms, etc.)
- 3 tablespoons cashew sour cream* recipe below
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
- sprinkle of ground nutmeg (optional)
- 2 tablespoons fresh chopped parsley
- ½ cup of cashews, soaked, drained and rinsed*
- ¼ cup of water
- 1 tablespoon lemon juice
- 1 small clove of garlic, chopped
- ¼ teaspoon salt
- Fresh ground black pepper to taste
- Scrub potatoes, pierce a few wholes with a knife and bake at 375 degrees F for 45-60 minutes depending on size of potatoes. Put on an oven mitt and give it a little squeeze to test for doneness. It should have a lot of give. You can also test it to see if it is tender by inserting a knife into the center. The knife should slide in easily.
- Meanwhile, steam your vegetables 3-4 minutes until a little soft but still have a nice bite. You could also saute them. You could also use steamed frozen mixed vegetables.
- Place ½ cup of drained, rinsed cashews in a food processor. Add the lemon juice, half of the water, garlic, salt and pepper. Blend until semi-smooth, adding more water or lemon juice if needed. Taste and adjust seasonings.
- When potatoes are done, cut in half and scoop out potato leaving about ½ inch on the bottom. In a bowl, mix potato, 2 tablespoons cashew sour cream, cooked vegetables, salt, pepper and nutmeg (if using).
- Put the potato mixture back into the potato shells and smear the extra spoonful of cashew sour cream on top. Return to oven and cook for another 10-15 minutes. Remove from oven and sprinkle with chopped parsley and serve.
- *Soak cashews for approximately 8 hours. Rinse well in a strainer until water is clear.