I love potatoes and I’m a huge believer that not all carbs are created equally. Sweet potatoes are a great source of potassium and vitamin C. They also add so much substance to a meal, keeping you fuller longer. These are a huge staple in my kitchen.

Ingredients (All Organic)

  • Sweet Potatoes (Japanese sweet potato, sweet potato and a purple yam)
  • Cashews
  • Filtered Water
  • Lemon Juice
  • Chives
  • Black beans (Click Here) for how to make the beans
  • Kale


  1. Cashew cream: soak ½ cup of raw cashews in 1 cup of water for one hour.
  2.  Rinse the cashews.
  3. Add cashews to blender (Click Here) with ¼ – ½ cup of water.
  4. Add ½ teaspoon sea salt to blender.
  5. Add ½ squeezed lemon to blender.
  6. Blend for 30-45 seconds until smooth.
  7. Sweet Potatoes: Preheat oven to 400 degrees
  8. Bake potato for one hour in the oven at 400 degrees
  9. Cut open potato
  10. Add sautéed black beans
  11. Add sautéed kale
  12. Add chopped chives
  13. Drizzle cashew cream on top to taste

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Comments (3)

  1. MWH Member

    How long will the cashew cream stay good for?

  2. MWH Member

    This was delicious, but caused my tummy to ache. Do you think it’s due to the cashews mixed with carbs? Or is it simply the beans?

    1. Melissa Wood

      It’s probably a little of both. It’s definitely not a light meal but so delish! The cashews and carbs are not properly food combined so that could be it. It could also be that the beans weren’t soaked before.

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