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

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Erin Leigh
11 Months Ago

Tom Benefer Katariina Rahikainen Ben Markham leura dinner one night?


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Kate Mason
11 Months Ago

Jesse Thevenson yum


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Kevin McVey
11 Months Ago

April Myers


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Paul Michael
11 Months Ago

Heather


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Jay Granadosin
11 Months Ago

Romel Inocencio Ancheta


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Eleni Galani
11 Months Ago

Yum yum yum


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Tayla Belgrave
11 Months Ago

Lillee Mf


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Lillee Mf
26 Oct 2016

Duuuuude! Yummmm!

Lillee Mf
26 Oct 2016

OMG, we need a vego pasta night ?

Årturo Madrigal
11 Months Ago

Jackie Sheehan:)


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Ma Ross
11 Months Ago

YUM ..


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Amanda Acrey
11 Months Ago

Clay Howard Frapwell


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