Stuffed Sweet Potatoes

• 3 Sweet potatoes
• 1 Jar Coconut Thai BLENDABELLA
• 1 Small ripe avocado
• 1 Cup Cilantro
• 3-4 Limes, juiced
• 1/4 tsp Sea salt and cumin (to taste)
• 1 Tbsp Maple syrup
• 2-3 Tbsp Water, to thin
• To taste Toppings - chopped onions, cilantro, crushed tortilla chips

Instructions

1. Preheat oven to 400ºF (204º C). Poke a few holes in the sweet potatoes with a fork to allow steam to escape.
2. Place potatoes in a lined baking sheet, and bake for 45 minutes - 1 hour, or until tender to the touch.
3. Meanwhile, heat up the blendabella in a pan on medium heat for about 5 minutes
4. Make the dressing. Add ingredients 3-6 besides water to a blender or food processor and blend. Add only enough water to encourage blending. Scrape down sides as needed.
5. Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Set aside.
6. To serve split open baked potatoes and gently press in on both ends to allow room for toppings. Fill each potato with fillings.
7. Top with a healthy drizzle of avocado-cilantro sauce, and any other desired toppings (hot sauce, extra cilantro, and tortilla chips being my favorite).