Batatas-doces “assadas” e recheadas na panela de cozimento lento

Ingredientes

• 4 medium sweet potatoes (about 7 ounces each)
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn, fresh or frozen
• 1/3 cup canned tomato sauce
• 2 tbsp chopped scallions
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1 avocado, chopped
• 2 tbsp chopped cilantro
• 1/2 cup raw cashews, soaked for 30 minutes
• 1/2 cup water
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/2 tsp lemon juice
• 1-2 tsp hot sauce

Modo de preparo

1. 1

   Wash and dry sweet potatoes. Place them in slow cooker, cover, and cook on high for 4 hours or low for 8 hours (mine were done after a bit less than 3 hours on high).

2. 2

   Place cashews in a bowl of warm water to soak.

3. 3

   In a medium bowl, combine the black beans, corn, tomato sauce, scallions, cumin, cayenne, and salt.

4. 4

   Drain cashews and place in high-speed blender (I used my Nutribullet) with the rest of the cashew cream ingredients, blending until smooth. Season to taste and set aside.

5. 5

   Remove the potatoes from the slow cooker and cut each lengthwise 3/4 the way through. Pull apart to create opening and gently mash flesh with a fork. Divide the bean filling among the potatoes and gently mix it into the potato flesh.

6. 6

   Top potatoes with avocado, cilantro, and cashew cream.