Baked Sweet Potato with Cashew “Ricotta” and Beans

Cashews are kind of magic when it comes to dairy-free sauces and “cheese”. They blend up so smooth and have a fairly neutral flavor so they can be used in savory or sweet dishes. Because they are rich in beneficial monounsaturated fats they have a nice mouthfeel, too.

I think you will really enjoy this recipe. The saltiness from the cashew “ricotta” and olives pairs well with the sweetness of the potatoes.Β  It might look like a lot of steps, but I promise it’s not! It comes together quickly and is very satisfying. I recommend serving this with a big serving of steamed greens or a green salad on the side to round it out.

If you would prefer to eat this in bowlΒ form you can do that, too. I’ve made it into a salad bowl a couple of times which makes it really easy to pack for lunch. I slice the sweet potatoes into half-moons before baking and do the rest of the steps the same. I then put everything over a big bowl of salad greens, raw massaged kale, or steamed kale.

Baked Sweet Potato with Cashew “Ricotta” and Beans
Servings: 4


  • 1-1 1/2 sweet potatoes per person, cut in half lengthwise

Pinto Beans:

  • 2 cans or about 3 cups or pinto beans, rinsed and drained
  • 1/4 tspΒ salt
  • 1/4-1/2 tsp garlic powder
  • 1/8-1/4 tsp chili powder

Cashew “Ricotta”:

  • 1 cup of cashews, soaked in a bowl of water for at least an hour and then drained
  • 1 TB apple cider vinegar
  • juice of half a lemon
  • 1 clove of garlic
  • 1/4-1/2 tsp of kosher salt
  • 1/4 c of water


  • Black or kalamata olives
  • chopped cilantro or parsley
  1. Preheat oven to 375-degrees
  2. Place sweet potato halves in a baking dish or pan with flesh side up and bake for 25-30 minutes or until soft and cooked through.
  3. Place pinto beans on a pan with some parchment paper or a non-stick baking mat.
  4. Season beans with garlic powder, chili powder, and salt. Mix up the beans.
  5. Place beans in the oven with the potatoes when there are about 15-20 minutes left of baking time.
  6. While those are baking, make the “ricotta”.
  7. Place drained cashews, apple cider vinegar, lemon juice, garlic clove, salt, and 1/4 cup of water into a blender.
  8. Blend until it reaches desired consistency. Add more water a tablespoon at a time to help it blend. I prefer mine to be thicker with a little texture but it can also be smooth and thinner.
  9. Taste and adjust seasonings as needed.
  10. Once beans and potatoes are done, time to plate.
  11. Place potato halves on plate and top with a heaping 1/2 cup of beans, a couple of scoops of cashew “ricotta”, olives, and cilantro.
  12. Enjoy with some raw or cooked greens on the side!


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  • Raise your hand if you love sour cream but you don't love dairy!! πŸ™‹πŸΌβ€β™€οΈπŸ™‹πŸΌβ€β™€οΈπŸ™‹πŸΌβ€β™€οΈ
Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. βœŒπŸ’œ
  • @thedomramirez and I had some fun making some banana sushi for dessert. πŸ˜‚πŸ˜ Simply cover banana in nut butter and roll in toppings of choice.
We are freezing some for those times we want a sweet snack.
I bet these would be a lot of fun to make with kids, too.
  • 😍😍😍
  • Wise words from Roots!
#Repost @rootszerowastemarket
β€’ β€’ β€’ β€’ β€’
There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
#goingzerowaste #upcycle #reuserevolution #getyourmoneysworth #savethelandfill #savetheplanet #savetheoceans #refillrevolution #singleuse #consciousconsumer #getmoreforless #wasteless #livelighter #zerowastegoals #zerowaste #zerowastejourney #lovetheearth
  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
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