Snacks & Sides
Cashew Cream Sweet Potato Mash
30 minServes 4
This is the mash that converts people to dairy-free cooking. Cashew cream makes it incredibly silky and rich without any butter or cream - and the natural sweetness of the sweet potato means it barely needs any seasoning. It's the side dish everyone asks for the recipe for.
Ingredients
- 3 large sweet potatoes
- 1/2 cup raw cashews, soaked 2 hours and drained
- 1/2 cup water
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tsp cinnamon
- Pinch of nutmeg
- Salt to taste
- Toasted pecans and fresh thyme to garnish
Instructions
- 1Preheat oven to 400°F. Pierce sweet potatoes and roast 45 minutes until completely soft. (Or peel, cube, and boil for 20 minutes.)
- 2Blend soaked cashews with water until completely smooth - this is your cashew cream.
- 3Scoop sweet potato flesh into a bowl. Add cashew cream, olive oil, maple syrup, cinnamon, and nutmeg.
- 4Mash or blend until silky smooth. Season with salt.
- 5Transfer to a serving bowl and top with toasted pecans and fresh thyme.
Jennifer's tip
Soaking the cashews is important - it makes them blend completely smooth. If you're short on time, soak in boiling water for 30 minutes.
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