Mexican Sweet Potatoes

4 medium sweet potatoes
Olive oil (for rubbing)
Kosher salt
1 recipe Black Bean Salsa
1/2 cup frozen corn kernels
Creamy Cilantro Sauce (to serve (plus a few extra cilantro leaves))
Mexican hot sauce (such as Cholula, to serve)
Other topping ideas: Sour cream (Mexican Crema, cheese, Vegan Nacho Cheese, Vegan Sour Cream, Cashew Cream, or Chipotle Sauce)

Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep).
Preheat oven to 450°F.
Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes.
Make the Black Bean Pico de Gallo.
Defrost the frozen corn.
Make the Creamy Cilantro Sauce. Save out a few cilantro leaves and chop the cilantro for a garnish.
To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.

Place the cashews in a bowl and cover them with water. Soak for 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.
Juice the limes.
Drain the cashews. Add the cashews, water, lime juice, cilantro, and kosher salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to the desired creamy consistency (we added 2 additional tablespoons; you could add more for a more drizzle-able sauce). Blend for several minutes until creamy and smooth. Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.

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