Fajita Stuffed Sweet Potatoes with Cashew Sour Cream

fajita stuffed sweet potatoes with cashew sour cream

Roasted sweet potatoes stuffed with sautéed onions, peppers and tofu cooked in a saucy spice mix. Top it all off with a dairy free cashew sour cream! Sweet, spicy, savoury, creamy, tangy… this hits all the notes, sure to leave you satiated.

locally grown sweet potatoeslocally grown sweet potatoes

Can you believe a local farmers grows sweet potatoes? Yes sweet potatoes, here on Vancouver Island. Who knew you could grow such a thing way up here in Canada (it’s currently snowing again and the thought of growing any warm weather crops seems damn near impossible right about now).

I’m grateful to have access to locally grown sweet potatoes throughout the winter! I don’t know how they do it, but the flavour and texture are far superior to any store bought varieties!

cashew sour creamfajita stuffed sweet potatoes with cashew sour creamfajita stuffed sweet potatoes with cashew sour cream

You can make the cashew sour cream ahead of time. While your sweet potatoes are roasting, prepare your spice mix then make your filling. If your sweet potatoes are large, serve them as stuffed halves.

Fajita Stuffed Sweet Potatoes with Cashew Sour Cream

yields: 4-6 servings


for cashew sour cream:

  • 1 1/2 cups Cashews, soaked overnight or at least 4 hours
  • 1/2 cup Water
  • 1/4 cup Sauerkraut, drained
  • 2 Tbsp. Lemon juice
  • 2 Tbsp. Apple cider vinegar
  • 1 Tbsp. Sauerkraut juice
  • 1 Tbsp. Nutritional yeast
  • 1/3 tsp. Salt

for fajita yam boats:

  • 6 small yams
  • 1 Tbsp. Olive oil
  • 2 Yellow onions, thinly sliced
  • 2 Green peppers, thinly sliced
  • 1/2 lb. Crimini mushrooms, thinly sliced
  • 3 cloves Garlic, minced
  • 1 block Organic tofu, cut into 1/2″ cubes
  • Cilantro, for garnish

spice mix:

  • 2 tsp. Chipotle powder (smoked or regular paprika will also work)
  • 2 tsp. Paprika
  • 2 tsp. Ground cumin
  • 2 tsp. Ground coriander
  • 1 tsp. Cornstarch
  •  1/2 tsp. Cayenne
  • 1/2 tsp. Salt
  • 1/2 tsp. Black pepper
  • 1/4 tsp. Cinnamon
  • 3/4 cup Stock (unsalted)

Cashew sour cream: drain and rinse cashews. Blend all ingredients until smooth and creamy (I use my immersion blender). Thin with water if too thick.

Roast yams: heat oven to 375°F. Prick each yam with a fork or a knife 4-6 times. Rub with oil (about 1 teaspoon) and bake for 45 minutes – 1 hour, until cooked through and fork tender.

Prepare spice mix: in a small bowl stir spices and cornstarch together.

Fajita filling: Heat 1 tablespoon oil in a large pan over medium high heat. Add mushrooms, onions and peppers. Season with 1/4 teaspoon salt and cook until starting to brown, about 10-15 minutes.

Stir in cubed tofu and garlic, cook for 2 minutes.

Add spice mix then stir in stock, continue to cook for 4 minutes until sauce has thickened.

Serve over roasted yams with cashew sour cream and chopped cilantro.


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