Stuffed Sweet Potatoes with Cashew Sour Cream.
I’m almost too impatient for baking sweet potatoes.
I kid you not.
I think it’s mostly because I’m generally getting home around 7 pm, and by that time, waiting an hour for sweet potatoes to roast is just ludicrous.
Because really, then it’s nearly 8:30 by the time I’m eating. Is it just me that sits down as soon as I get home to rest for a few minutes which then turns into about 25 minutes?
Oh well, maybe that’s something I’ll work on for next year. 2019 new year’s resolution, here I come.
Anyways. Back to the Stuffed Sweet Potatoes.
Stuffed Sweet Potatoes with Cashew Sour Cream
These have the WORKS. Like, really. The works. I went a little overboard with the seasoning which I love doing because it adds a ton of flavor without compromising the nutritional value. So, they’re filling, healthy, and positively delicious.
I got two thumbs up from Tim, so they have to be good – right?
- 2 sweet potatoes (make a few holes with a fork in them before baking!)
- 2 tablespoons pepitas
- 1/4 cup pickled red onions
- 1 avocado, sliced
- 1/2 teaspoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Pinch of salt
- 1/4 cup beet spirals (or cubed, if you prefer)
- 1 teaspoon adobo sauce
- Juice from one lime
- 2 tablespoons cashew sour cream
- 2 sprigs of cilantro
- Bake sweet potatoes at 400 degrees F 45 minutes - 1 hour, depending on your oven. Take them out when a fork slides smoothly through them.
- While your sweet potatoes are baking, toss your pepitas with olive oil, chili powder, cumin, and salt. Place in oven for 10 - 15 minutes until fragrant.
- Toss your beet spirals with adobo sauce and lime juice.
- Once your sweet potatoes are done, cut them in half then top with your beet spirals, avocado, pepitas, and cashew sour cream. Garnish with a sprig of cilantro.
This Stuffed Sweet Potato recipe is perfect for my everyday brunch. Keep sharing!