INGREDIENTS 4 medium/large sweet potatoes 1/2 cup cashews, soaked overnight 1 1/2 cups cooked black beans 1 medium red onion, diced 1 tablespoon coconut oil 1 1/2 tablespoons chili powder 3/4 teaspoons pink himalayan sea salt 2 limes cilantro (to garnish) avocado (optional, for serving) INSTRUCTIONS - Preheat oven to 375 degrees. - Thoroughly wash and dry sweet potatoes. Pierce each potato multiple times with a fork. Place on a baking sheet and bake for 60-75 minutes, or until cooked through and soft. - While potatoes are baking combine drained cashews, juice of one lime, 1/4 cup of water and 1/4 teaspoon of salt in a blender and combine. Adjust consistency by adding water, one tablespoon at a time, until mixture is light and creamy! Add additional lime juice and salt to taste. Set aside. - In a medium saute pan cook onions in coconut over medium low heat until softened, stirring frequently. - Add beans, chili powder and 1/2 teaspoon of pink salt to saute pan and mix well. Cook for an additional two minutes. - When potatoes are cooked, remove from oven and let sit until just cool enough to handle. - Slice potatoes lengthwise and scoop out about half of the potato. Set aside to eat later (I give the extra to our pups who LOVE it!) - Fill potatoes with black bean mixture, being careful to not tear the potatoes. - Drizzle potatoes with lime crema, garnish with chopped cilantro and sprinkle generously with Maldon salt. I enjoy a little extra lime juice, a side of avocado and some hot sauce! - Enjoy!