Try making these Loaded Sweet Potatoes with Cashew Sour Cream for your next lunch or dinner option! Sweet Potatoes are exceptionally high in fiber and antioxidants, making them beneficial for gut health. Red onion helps fight inflammation and maintain healthy blood sugar levels. Cashews are a great source of heart-healthy fats and fiber. Apple cider vinegar aids in weight loss, boosts heart health, and fights off harmful bacteria. Feel free to top off these sweet potatoes with other toppings such as chickpeas, black beans, shredded meat, or guacamole, and enjoy!

Ingredients:

Sweet Potatoes:

4 medium sized sweet potatoes
1 tsp coconut oil, melted
1 tsp sea salt
¼ red onion, diced
Cilantro for topping, optional

Cashew Sour Cream:

1 cup raw, unsalted cashews (soaked overnight)
2 tbsp lemon juice
2 tbsp apple cider vinegar
¼ cup water
Dash of sea salt

Instructions:

1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2) Place the sweet potatoes on the lined baking sheet and use a fork to poke holes in the sweet potatoes. Coat the sweet potatoes with the melted coconut oil and sea salt.

3) Bake the sweet potatoes in the oven for 45 minutes, or until a fork can be easily inserted into them. Remove the sweet potatoes from the oven, cut them in half lengthwise, and allow to cool.

4) While the sweet potatoes are cooling, begin making the cashew sour cream by draining the soaked cashews from the previous night.

5) Transfer the cashews to a high-speed blender or food processor and blend for about one minute. Add in the lemon juice, apple cider vinegar, water, sea salt, and blend until smooth.

6) Top off the baked sweet potatoes with the cashew sour cream, diced red onion, and cilantro. Enjoy!