Fully Loaded Sweet Potatoes Recipe

Ingredients:

• 4 sweet potatoes, about 1 pound each, any variety (See Cook’s Tip)
• 1 tablespoon extra-virgin olive oil
• 1/2 red onion, diced
• 1 head radicchio, cut into 1-inch pieces
• 1 (15 ounce) can black beans, drained and rinsed
• Kosher salt, to taste
• Pepper, to taste
• Sherry vinegar, to taste
• 1 cup Cashew Cheese Sauce
• Chili crisp, to taste
• 4 green onions, thinly sliced
• 4 sprigs cilantro, chopped

Directions:

1. Wash sweet potatoes thoroughly. Pierce all over with a fork. Wrap in parchment paper. Microwave on high 5 to 8 minutes, 2 at a time, until soft. Remove from microwave and let rest at least 5 minutes until ready to assemble.
2. Preheat a large skillet on medium-high. Add olive oil and onion. Cook and stir until edges begin to brown, about 2 minutes.
3. Add radicchio and give the pan a good toss. Let cook undisturbed 3 to 4 minutes until radicchio is deeply caramelized on one side. Add beans and toss to coat. Season with salt, pepper, and vinegar, to taste. Turn off heat.
4. Unwrap and split open each sweet potato by making a slit in the top of the skin with a sharp knife.
5. Pile on bean mixture. Generously drizzle with “cheesy” cashew sauce and chili crisp, to taste. Sprinkle with green onion and cilantro.
6. Cook’s Tip:
7. Any kind of sweet potato will work in this recipe. Try it with purple Okinawan sweet potatoes for a major anthocyanin boost!