These baked sweet potatoes are the business! They are easy to make, ridiculously tasty and full of goodness.
You can roast the sweet potatoes a day or two before and simply reheat them when you need them and then start filling them up. I've listed the ingredients we like to fill them with but feel free to get creative. You could easily substitute the beans for some cooked quinoa and use different salad ingredients as well.
4 medium sized sweet potatoes (approximate weight 400g each), well rinsed
2 cobs of corn, husks removed
½ purple cabbage head, finely chopped
1 red capsicum, finely chopped
1 red onion, finely chopped
1-2 red chillies (optional), finely chopped
1 can of kidney or black beans, rinsed and drained
2 avocados, chopped
Large handful of fresh coriander, roughly chopped
2-3 limes cut into wedges, for serving
Spicy Cashew dressing
1½ cups cashew nuts
The juice of 2 limes
¼ tsp chilli powder
1 tsp ground cumin
1 tsp paprika
½ sea salt
¼ cup extra virgin olive oil
1 cup water
Preheat your oven to 200ºC. Poke a few small holes in the sweet potatoes with a sharp knife to allow steam to escape while they're roasting.
Place the sweet potatoes directly on the oven rack (with a baking tray underneath lined with baking paper to catch the dark honey-like drippings that will ooze out of the sweet potatoes) and roast for 1-1.5 hours, or until they are cooked through (you can tell this by poking a sharp knife into the centre of them). Cooking time will vary depending upon the size of the potatoes.
While the sweet potatoes are roasting, heat a frying pan over high heat. Do not add any oil to the pan. Place the corn cobs on the frying pan and cook for 3-4 minutes, turning them regularly, until they are cooked and slightly charred. Remove from heat and set aside.
Prepare other filling ingredients except the avocado which should be left to the last minute to prevent it going brown.
To make the cashew dressing simply combine all ingredients together in a high powered blender and blend until smooth and creamy. You may like to add a little extra water to thin out the dressing a little more.
Once the sweet potatoes are cooked, remove from oven and use a knife to slice them length ways about three quarters of the way down. Use a fork to gently open them up to allow room for the beans and salad ingredients.
Divide up the beans and salad ingredients amongst the potatoes and drizzle the creamy cashew dressing on top. Serve with coriander and lime wedges.