Mexican stuffed Kumara w Avocado Sour Cream
Picture this; Soft, Sweet and Sticky Baked Kumara… Filled to the brim with corn, black beans and coriander… Topped with a creamy dollop of Avocado Sour Cream… Could there be anything better on a cold winters night? Our answer; No. The balance of the sweetness from the Kumara, paired with a fresh citrus Mexican filling, makes for a flavour and texture combination that would send anyone back for seconds. And of course, what sane person eats Mexican without Avocado & Sour Cream? Well don’t I have a treat for you! We have created the ultimate vegan and dairy free cream cheese that not only tastes like the real deal but also is way better for your insides. This dreamy & dairy free cheese is made from a combination of creamy Avocado, Soaked Cashews, Coconut Milk and Apple Cider Vinegar. I use this cream cheese recipe in so many of my dishes, that it is definitely a staple in my fridge. It is incredibly versatile and has a spot on texture and taste to what you would normally expect from the ‘real deal’ cream cheese. This recipe produces a fairly large batch, so store what you don’t use in the fridge for up to one week, and add it to bagels, toast, crackers or even Pizza!
4 Medium sized Kumara
½ red onion
Handful of fresh coriander
½ Cup canned corn
½ Cup Black Beans
Juice of half a lemon
1 Tbsp Olive Oil
1 tsp crushed Garlic
Salt & Pepper to taste
Avocado Sour Cream
¼ Cup Soaked Cashews
Juice of half a Lemon
1 Tbsp Coconut Oil
¼ Cup Coconut Milk
1 tsp Apple Cider Vinegar
1 tsp Salt
1 tsp Pepper
Preheat your oven to 200 degrees.
Wash your kumara thoroughly, and use a fork to poke holes in the skin.
Individually wrap your Kumara in tinfoil and place in the oven for 80 minutes.
In the meantime, make your Avocado Sour Cream. Add all your ingredients to a high-speed blender, and mix until you reach a creamy consistency. Place this in the fridge to set until you are ready to serve.
Proceed to dice your red onion, tomato and coriander. Add these in a bowl with corn, black beans and stir through your citrus dressing.
Remove your Kumara from the oven after about 80 minutes or once you can see a sticky liquid oozing from the kumara skin.
Leave Kumara to cool, and then proceed to scoop out about a tablespoon of the inside to make room for your Mexican filling.
Using a spoon, stuff your sweet potato with your Mexican filling.
Finally adding a generous dollop of the Avocado Sour cream.
I like to add hot sauce and black sesame seeds also, but this is optional.
Kumara will reheat well the next day or two in the microwave or oven.