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Sweet Potato Stuffed Shells With Cashew Alfredo [Vegan]

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This pasta dish is a crowd-pleaser! Tender sweet potato mash is stuffed inside of a brown rice pasta shell, smothered in pasta, and topped with a dollop of creamy cashew alfredo sauce. Topped with herbs, this dish is elegant, satisfying, and surprisingly easy to make.

Sweet Potato Stuffed Shells With Cashew Alfredo [Vegan]

Serves

5

Cook Time

30

Ingredients

For the Pasta:

  • 1 8-ounce package of grand shells
  • 5 cups sweet potatoes, cubed
  • 2 tablespoons coconut oil
  • 1/4 teaspoon oregano, fresh and minced
  • 4 cups tomato sauce

For the Cashew Alfredo:

  • 2 cups cashews, soaked for 1 hour
  • 1 cup water
  • 1/2 of 1 lemon, juiced
  • 2 garlic cloves
  • 2 tablespoons nutritional yeast
  • 1 tablespoon rosemary
  • 1/4 cup fresh parsley

Preparation

To Make the Sweet Potato Mash:

  1. Preheat oven to 425°F. Convection is best but not necessary.
  2. Spread cubed sweet potatoes on baking sheet and drizzle on one tablespoon of coconut oil and a pinch or two of salt.
  3. Let bake for 15-20 minutes. If the sweet potatoes are spread out in 1 layer they will cook faster. When they are soft and slightly browned on the outside, they are done. Let cool for 10 minutes and mash together with some fresh minced herbs.

To Make the Cashew Alfredo:

  1. Soak cashews for 1 hour.
  2. Blend them in a blender until smooth.
  3. Add in the rest of the ingredients and blend again until creamy.

To Assemble:

  1. Fill all of the shells with a spoonful of sweet potato.
  2. Add a dollop of cashew alfredo onto each shell.
  3. Pour on your choice of tomato sauce.
  4. Freshly crack peppercorn on top.

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AUTHOR & RECIPE DETAILS


photo

Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." When she’s not practicing and teaching aerial acrobatics or hanging from trees, she's experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating favorite recipes, making them with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their own lifestyles by focusing on inner thoughts and feelings, replacing favorite go to foods with healthier equivalents, and finding fun fitness activities that empower.


 

 

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55 comments on “Sweet Potato Stuffed Shells With Cashew Alfredo [Vegan]”

Click to add comment
Tall Ryan
10 Months Ago

Helen


Reply
Helen Lockhart
25 Nov 2017

😍

D'Angelo Andama
10 Months Ago

Jenelle Suzanne McCulloch looks delicious


Reply
Rachel Howard
10 Months Ago

Natasha Pupulin - why didn't I think to stuff them with sweet potato!?


Reply
Natasha Pupulin
25 Nov 2017

That is a good idea

Carolyn Haack
10 Months Ago

Vegan Pumpkin Pie.


Reply
Erin King
10 Months Ago

Stuffed butternut squash, Jack Daniel's cranberries, mashed sweet potatoes and spinach artichoke dip


Reply
Danielle Benfatti Duddy
10 Months Ago

Matthew Pellerito do you think you have the skills to make these??!!!


Reply
Matthew Pellerito
25 Nov 2017

Only if you help! ❤️

Danielle Benfatti Duddy
25 Nov 2017

Matthew Pellerito of course 🙏🏼

Danielle Benfatti Duddy
25 Nov 2017

Matthew Pellerito of course 🙏🏼

Matthew Pellerito
25 Nov 2017

We make a great team 👩🏻‍🍳🌵

Danielle Joanne
10 Months Ago

Danielle Benfatti Duddy oooooooo!


Reply
Danielle Benfatti Duddy
25 Nov 2017

Ohhhhhhh yum

Katie Leed
10 Months Ago

Meri Brina Coleman


Reply
Ayelén Linardi
10 Months Ago

Ale <3


Reply
Jamie Bennett
10 Months Ago

Ellen Crafty Vaagen


Reply
Ellen Crafty Vaagen
25 Nov 2017

Dagggg that looks amazing!



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