Mexican Stuffed Sweet Potatoes with Cashew Sour Cream

You will need:

• 4 medium sweet potatoes
• 400 g tin black beans, rinsed and drained
• 125 g tin corn kernels, rinsed and drained
• ⅔ cup crushed tomatoes
• 3 teaspoons Mexican seasoning
• ½ cup red cabbage, finely sliced
• 1 long green chilli, deseeded and finely sliced
• ¼ cup coriander leaves

• 2 avocados
• ½ red onion, finely diced
• 1 clove garlic, crushed
• 1 ½ tablespoons lime juice

• 1 ½ cups raw cashews
• ⅔ cup water
• 1 tablespoon lemon juice