Sweet Potatoes with Cashew Cream

What we choose to eat impacts so many different aspects of our lives that it’s often hard to make healthy choices, especially at holiday time. Food and celebration are two of the most fundamental necessities in life, but they need not be complicated (at least the food part!) Allow me to re-introduce you to this lovely (and uncomplicated) tuber, the sweet potato. Sweet potatoes aren’t often thought of as a healthy food, but these babies are rich in Vitamin A, antioxidants, and they also help control blood sugar levels.

This is a dish that is perfect whether you’re celebrating Easter with your family, or you’ve simply volunteered to bring something special to your next dinner party. It’s a healthful alternative to the marshmallows, and will leave you with that savory, satisfied feeling. These baked sweet potato “fries” drizzled with cashew cream and topped with fresh sage are so aromatic and delicious, the french fry lover in you may just become a convert.

3 sweet potatoes (approximately the same size) peeled
use a mandolin or sharp knife to slice into rounds of equal size
1 Tbsp. coconut oil, use a brush to coat evenly
sea salt and freshly ground black pepper
1/4 cup fresh sage, julienne

cashew cream
1 cup cashews, soaked for at least 2 hours or overnight, drain soak water
1/2 cup coconut milk
1 clove of minced garlic
juice of half a lemon (about 1 tbsp)
1 tsp. apple cider vinegar
1/8 tsp. nutmeg
1/8 tsp. allspice
sea salt and freshly ground black pepper

Arrange the slices into a skillet or baking dish and brush with coconut oil. Sprinkle sea salt and freshly ground black pepper, than roast at 400 degrees for about 1 hour and 20 minutes. Cover with foil for the first 45 minutes and then remove it. Roasting time depends on how thick you sliced them, so check after an hour, then monitor them about every 10 minutes thereafter.

Blend cashew cream ingredients in a high speed blender (such as a vitamix). Drizzle cream over when serving and garnish with julienned sage leaves.

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