This dish has become a household favourite when we have items in our kitchen that need to go. You can definitely create this recipe with a baked potato, but sweet potatoes are much more nutrient dense and it’s sweetness adds a great contrast to the salty ingredients inside.
Baked Sweet Potato with Almond Crema
Ingredients
Sweet Potato
- Sweet Potatoes
Filling
- 1 medium white onion, diced
- 1-2 tbsp olive oil
- 1 garlic clove, minced
- 1/2 cup tempeh (optional)
- 1 zucchini, diced
- 2-3 portobello mushrooms, diced (or any that you have on hand)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp smoked chili powder
Spicy Almond Crema
- 1 tbsp almond butter
- 1/2-1 lime
- a dash of water
Instructions
Sweet Potato
- Preheat oven to 425 degrees
- Pierce sweet potatoes with a fork and palce on baking sheet. Roast for about 40 minutes. You'll know it is done when a fork easily pierces through.
Filling
- On medium heat, add olive oil and sautee onions and garlic for a few minutes until transluscent.
- Add in the mushrooms, then zucchini and let it sautee for a few minutes.
- Add salt, along with all the spices which will help extract any water from the zucchini and mushrooms. Let it sautee for a few minutes until vegetables have cooked through.
- Optional: Chop up some tempeh to resemble ground meat and add it to the vegetables and let it combine with all the ingredients. Add another tbsp of olive oil to the pan if you do add the tempeh.
- Set the ingredients aside until the sweet potatoes are ready and have cooled off.
Spicy Almond Crema
- In a small bowl, stir the almond butter, chili peppers and lime juice.
- Add a tsp of water at a time until desired consistency is acheived.
Assembly
- Slice the sweet potato down the middle, but not all the way through.
- Open it up slightly, enough to fill it with the filling
- Pour the cashew crema on top and enjoy!
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