How can you make dairy-free sour cream?

Name: Mexican Stuffed Sweet Potatoes
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 4 small sweet potatoes, well washed; 1 tablespoon (15 ml) vegetable oil; 1/2 teaspoon (2.5 ml) salt; 2 cans (398 ml) black beans, rinsed well and drained; 2 tablespoons (30 ml) olive oil; Zest of 1 lime, well washed; 3 tablespoons (45 ml) lime juice; 1 tablespoon (15 ml) maple syrup or honey; 1/4 cup (60 ml) finely chopped fresh coriander; 1 clove of garlic, minced; 1 teaspoon (5 ml) ground coriander seeds; 1/4 teaspoon (1.25 ml) cumin seed; 1/2 teaspoon (2.5 ml) hot pepper flakes; 1/2 teaspoon (2.5 ml) salt; 2 ripe avocados; 2 tablespoons (30 ml) lime juice; 1/2 teaspoon (2.5 ml) salt; Vegan sour cream (optional); Corn chips (optional)

Lunchs , Main dishes

Mexican Stuffed Sweet Potatoes

I’m back from holiday and in the mood for a nourishing, fresh meal. These stuffed sweet potatoes are tender and comforting, and the black bean salad makes the dish super fresh! The guacamole adds an extra creaminess to the dish, you really must try this recipe!

Servings: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

See the recipe

Frequently asked questions

To make dairy-free sour cream, simply mix together 1/2 cup of Belsoy soy cream, 1 tablespoon of white vinegar or lemon juice, and 1/2 teaspoon (2.5 ml) of salt. Leave the mixture to thicken for 30 seconds, and it’s ready to use!

Ingredients

Sweet Potatoes

4 small sweet potatoes, well washed
1 tablespoon (15 ml) vegetable oil
1/2 teaspoon (2.5 ml) salt

Black Bean Salad

2 cans (398 ml) black beans, rinsed well and drained
2 tablespoons (30 ml) olive oil
Zest of 1 lime, well washed
3 tablespoons (45 ml) lime juice
1 tablespoon (15 ml) maple syrup or honey
1/4 cup (60 ml) finely chopped fresh coriander
1 clove of garlic, minced
1 teaspoon (5 ml) ground coriander seeds
1/4 teaspoon (1.25 ml) cumin seed
1/2 teaspoon (2.5 ml) hot pepper flakes
1/2 teaspoon (2.5 ml) salt

Guacamole

2 ripe avocados
2 tablespoons (30 ml) lime juice
1/2 teaspoon (2.5 ml) salt

Toppings

Vegan sour cream (optional)
Corn chips (optional)

NEW!

The cutting board

Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time. It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.

Shop

Preparation

Sweet Potatoes

Preheat the oven to 400°F, with the rack in the centre. Line a baking tray with greaseproof paper.
Cut sweet potatoes in half lengthwise and drizzle with oil and salt. Place the sweet potatoes on the baking sheet, cut side down, and bake for 30 to 35 minutes, or until the tip of a knife easily penetrates the flesh.

Black Bean Salad

Mix all the ingredients for the black bean salad in a bowl.

Guacamole

In a shallow bowl, mash the avocados until semi-smooth. Add the lime and salt and mix well.

Assembly

Place half a sweet potato on a plate. Spread a little guacamole on top, add the bean salad and garnish if desired. Repeat with all the sweet potato halves.