• Preheat the oven to 385°F
• Bake the sweet potato for one hour or until it’s soft to the touch when pinched. Remove from the oven and set aside. Leave the foil on.
• In a small food processor process the ingredients for the cashew cheese crumbles until the mixture looks like pebbles.

For the filling heat a large iron skillet on medium high heat. Add the avocado oil and spread evenly on the surface of the pan. Add the corn and toss in the pan until it begins to brown. Turn down the heat to medium and add the beans and spices. Toss to coat and cook for three minutes. Add the spinach and cilantro and cook until just wilted. Remove the pan from the heat

• Take the foil off of the potato and put on a plate. Slice down the middle and separate. Fill with the corn and bean mixture and top with the cashew cheese crumbles and salsa. Sprinkle with some fresh cilantro if desired.

Note: If you don’t have the time to bake the potato in the evening you can always bake it up to a day ahead of time if you take it out of the oven, remove the foil, and put it directly on a plate and into the refrigerator. You don’t want to let a potato that’s wrapped in foil sit out until it’s cool because the moisture can create bacteria quickly, and I don’t want you to get sick. Re-heat it in a microwave for two minute increments, or in the oven until the center is hot.

• To store a filled potato, wrap in foil and refrigerate for one to two days. Reheat until the center of the potato is hot.