Bake and Cool
6 medium sized sweet potato

Sauté
1 small sweet onion finely diced
1 fresh jalapeno finely diced
1 red bell pepper finely diced
1 tsp. roast minced garlic
1 tsp. Cumin
1/2 tsp. chili powder
10 oz corn

Blend
1/4 cup boiled cashews
2 tbsp. almond milk
2 tbsp. lemon juice

Carefully slit sweet potato and scoop out insides, mix with vegetables and cashew sauce. Fill empty potato shells and baked until hot and browned.

5 lbs Red potatoes
1/2 cup raw cashews
1 tsp white miso
1 tsp Himalayan pink salt
2 oz lemon juice
2 oz unsweetened original almond milk
Additional unsweetened original almond milk
Pepper Medley

Peel, cubed, and Boil potatoes til just soft, drain all water from potatoes.

Bring cashews to a boil cashews and let simmer for 20 minutes, drain and rinse cashews, place in blender twist jar and blend with salt, miso, lemon juice, 2 oz almond milk.

Mash cooked potatoes with cashew sauce, season with pepper to taste, add extra milk to consistency you prefer.

We often serve this with corn and/or peas.