When sweet potato fries started appearing as the preferred sidekick to burgers a few years ago, I was unimpressed. Too sweet, I always thought. But fortunately, the popularity of the sweet potato has allowed the tuber to escape its culinary confines as either topped with marshmallows or prepared as fries.
Today, many Americans know that sweet potatoes are chock full of fiber, vitamin A, vitamin C and potassium. Sweet potatoes also:
Additionally, sweet potatoes are non-allergenic and easy to digest without spiking blood sugar. For those following a paleo or elimination diet, sweet potatoes are generally a safe and nutritious carbohydrate.
I’ve found that sweet potatoes’ sweetness pairs well with the savory flavor of black beans and the heat from a quality salsa. I like serving them with steamed broccoli or a green salad for a healthy weeknight dinner, which takes under an hour to cook.
This recipe will also gift you with a bonus: leftover cannabis-infused sour cream. If you enjoy lightly medicated savory snacks, use the vegan sour cream as a dip for raw veggies or crackers another time.
1.\tPlace raw cashews in a bowl and cover with scalding hot water. Allow to soak, uncovered, at least 2 hours. Drain. 2.\tCombine cashews in the bowl of your food processor with lemon juice nutritional yeast, salt, 1/2 cup water and the marijuana tincture. Blend until smooth. 3.\tLabel the sour cream as medicated and refrigerate.
1.\tPreheat oven to 425 degrees F. 2.\tPrick sweet potatoes all over with a fork. 3.\tBake on a cookie sheet or roasting pan until tender, about 45 minutes. 4.\tAllow potatoes to cool to the touch before cutting lengthwise across each potato, letting hot steam escape. 5.\tFill each sweet potato with 1/2 cup of black beans. 6.\tLayer on thin slices of avocado, then top with corn and finish with a large dollop of cannabis-infused sour cream and salsa. 7.\tFinish with freshly chopped cilantro.
Photo credit: Steve Johnson