Preheat oven to 200 °C (400 °F). Wash and dry 2 large sweet potatoes. Prick each with a fork to release steam. Slice lengthwise to create two long halves. Place cut‑side up on a lined baking sheet. Lightly brush with olive oil and sprinkle with salt. Bake 30–40 minutes, until flesh is tender and edges are caramelized.

While potatoes bake, soak 1 cup raw cashews: Quick method: cover with hot water for 30 minutes, or Traditional method: soak in cold water overnight. Drain and rinse before using.

If you’ve bought pre‑cooked beet, simply peel and chop roughly to total ½ cup. For raw beet: roast or boil until tender, then peel and chop.

In a high‑speed blender or food processor, combine drained cashews, chopped beet, 3 tbsp coconut milk, 1 tbsp lemon juice, and salt & pepper to taste. Blend until ultra‑smooth. Scrape down sides and add more coconut milk if needed.

Once baked, cool potatoes slightly. Gently mash a bit of the flesh near the center to make a shallow well. Spoon or pipe the rose‑colored filling into each half.

Sprinkle chopped fresh parsley on top. Optional: finish with a sprinkle of chili flakes or hemp seeds for crunch/heat. Serve warm, and enjoy!