Enchilada Millet Stuffed Sweet Potatoes with Cashew Cilantro Avocado Cream
These scrumptious, hearty and warming potatoes epitomize autumn in california. Nothing like a little mexican/southern comfort fusion to truly soothe your stomachs rumble. The Cashew Cream turned out AMAZING, although I did add some ingredients (cumin, chilli powder, dash paprika, about two tablespoons avocado) to mine and would recommend you do the same. This stuff is even fabulous as a chip dip! All together, this recipe is a force to be reckoned with. Something to delight your tastebuds on a cold autumn night and warm you from the inside with all the spice and party of a mexican fiesta.