Southwest Stuffed Sweet Potatoes

Preheat the oven to 425ºF and line a baking sheet with parchment paper. Scrub the potatoes under running water and dry them off with a towel. Pierce the potatoes with a fork to vent, then rub them with a bit of olive oil. Arrange them in a single layer on the baking sheet and bake until very tender, about 60 minutes. 2. To prepare the cheese sauce, add the cashews, lemon juice, green chiles, salt, water, and jalapenos to a high-speed blender. Secure the lid and blend until silky smooth. Set aside until you're ready to use it. If the sauce thickens, stir in a tablespoon of water to thin it out again. 3. When the potatoes have 15 minutes left in the oven, add a tablespoon of olive oil to a large skillet over medium-high heat. Saute the onion and bell pepper until they soften, about 5 to 8 minutes. 4. Add in the cumin, chili powder, oregano, drained beans, spinach, and salt. Stir often until the spinach wilts and the beans are heated through. 5. Remove the sweet potatoes from the oven and carefully cut them in half. Use a fork to open each potato, then spoon the warm filling into each one, dividing it evenly. Drizzle the cashew sauce over the potato and serve right away while they are warm. 6. Leftovers can be stored in an airtight container in the fridge for up to 5 days. If you store the filling and sauce separately in airtight containers, they have lots of other uses, too! The black bean filling is delicious in a morning scramble, and can also be served over nachos for another variation. 7. prep15 mins 8. cook35 mins 9. total50 mins