Sweet potato stuffed with Red Beans,Pea Guacamole and Cashew Delight

For 4 people


  • 2 large sweet potatoes or 4 small individual potatoes (about 150g per person)

  • 125g Nutty Bay Cashew Delight Chives & Shallots (just over 2 tablespoons)

  • 60g cooked kidney beans

  • 60g cooked peas

  • 1 large radish or a few small ones

  • A few soybean sprouts

  • 1 tablespoon lime juice

  • Fresh coriander

  • Espelette pepper

  • Salt, pepper


  • Wash the sweet potatoes with a sponge so that there is really no more soil on the skin.

  • Preheat the oven and cook the sweet potatoes at 180 degrees (ideally on a bed of coarse salt) about 1 hour (this varies according to the size of the sweet potatoes: check the cooking time, if necessary, and if necessary add a small amount of water. (To know wahen its cooked; use a small knife, when it sinks easily to the heart, it’s cooked).

  • If you use fresh beans and peas, cook them in salted water beforehand.

  • If you use canned products, drain and rinse them thoroughly beforehand.

  • While the sweet potato is cooking, prepare the pea guacamole by mixing the peas with a teaspoon of lemon juice, a few fresh coriander leaves, salt, pepper and Espelette pepper.

  • Set aside in a small container when a creamy texture of guacamole is obtained.

  • Cut the radish(s) into thin slices.

  • When the sweet potatoes are cooked open on the upper part in the direction of the length  then scoop it out with a spoon, stuff the potatoes with your Nutty Bay Cashew Delight Chives & Shallots and the red beans.

  • Return to the oven for 10 minutes.

  • For the final dressing, add the pea guacamole, radish slices, and the soybean sprouts topped a few coriander leaves for a beautifull presentation !

Enjoy !

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