- 4 sweet potatoes
- 1 15-ounce can of chili (or 2 cups homemade chili)
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 packet ALOHA Daily Good Greens
- 1/4 teaspoon cayenne
- 1 tablespoon olive oil
- Salt, to taste
Cashew Sour Cream
- 1 cup raw cashews
- 1 cup water (for soaking the cashews)
- 1/3 cup water
- 1 lime
- 1 teaspoon apple cider vinegar
- Salt, to taste
The night (or at least eight hours) before, cover the raw cashews with one cup of the water and let soak.
When you are ready to make your sweet potatoes, preheat oven to 375ºF. Line a large baking sheet with parchment paper. Pierce each sweet potato a few times and bake for 35 to 45 minutes or until soft (Note: You do not want to overcook these, so don’t wait until the skins have deflated). Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
Scoop out the insides and put them in a medium bowl, leaving a thin layer of sweet potato inside. Place skins back on the baking sheet face up, drizzle with the one tablespoon olive oil and bake for ten minutes.
Meanwhile, mix your chili, Daily Good Greens, and sweet potato together in the bowl until mashed and incorporated. Taste, and then add the spices. Since every chili recipe is different, you may need more or less spices. Pull out the skins, and scoop the sweet potato-chili mixture inside; put back in the oven for about 15 minutes. If you are adding cheese to these, then put that on before this last baking session.
While they are baking, drain and rinse the cashews, then mix all of the other ingredients, including the remaining 1/3 cup of water, in the food processor and blend until super smooth. Keep in the refrigerator and top the sweet potatoes before serving. If you want to make footballs like the ones shown, scoop the cashew cream into a ziplock baggie, squish it down to one of the bottom corners, snip the bottom, and pipe on the laces.