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.
If you enjoy sweet potatoes as much as I do, I believe you may appreciate my Vegan Sweet Potato Burger and Sweet Potato Curry with Chickpeas and Orange Cauliflower Rice.
Hope you enjoy this stuffed sweet potato recipe as much as I did.
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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.