Enchilada Millet Stuffed Sweet Potatoes with Cilantro Garlic Cashew Cream

Stuff stuffed with other stuff – that is the way to my man’s heart. Ryan loves food inside of food, and preferably doused with hot sauce. When he requested “a stuffed something” earlier this week, this vegan meal was received with a “these are f*cking GOOD” response from my very carnivorous other half. I call that a big WIN, especially when he doesn’t even bother to coat something in cheese before eating.







Some people like their sweet potatoes with, well, other sweet things like brown sugar and butter. I like mine spicy and usually (okay always) with chili powder and some cayenne or red pepper flakes. The combo results in a deep flavor that is addictive to me, and just begs to be cooled down with some sour cream or, in this case, cilantro garlic cashew cream.

The ingredient list may seem long, but the process is pretty simple; While the potatoes bake, make your easy homemade enchilada sauce (honestly though, if you’re not feeling like making your own you can sub 2 cups of your favorite store-bought variety), then get the millet going – toast in a pan, pour in broth, bring to a boil, simmer covered for 15 minutes, and set aside. For the cashew cream, put all of the ingredients except the cilantro in a blender and blend until smooth, and then stir in the chopped cilantro. When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off). Take the potatoes out of the oven, slice, and stuff!

Whew, okay fine that seems like a lot of steps, but I promise it’s a fairly relaxed process, and 100% worth it. From your work you get a hearty, filling, texture-packed meal with lots of veggies and fiber. It’s healthy comfort food for your vegan-curious soul.

