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Cashew Cream Sweet Potato Mash
Snacks & Sides

Cashew Cream Sweet Potato Mash

30 minServes 2–3

File this under 'necessity is the mother of invention!' The roads closed right about the time I got to the bottom of my veggie crisper. Lunch today meant getting creative with the giant sweet potato I had on the counter and some cashews from the fridge. And it turned out AMAZING. Give this a try, even if it's not the last food you have left in the house!

Ingredients

  • POTATOES:
  • 2 large sweet potatoes (or one freakishly large one!), sliced into 1–2" chunks
  • 1 tbsp coconut oil (or olive oil)
  • 1/2 cup water
  • 1 tsp cinnamon
  • 1/2 tsp cumin
  • Sprinkle of salt
  • CASHEW CREAM:
  • 1 cup fresh, unsalted cashews
  • Water to just cover the cashews
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1/4 cup dried coconut flakes, unsweetened (can be omitted)

Instructions

  1. 1Heat the oil in a large pan, add the sweet potatoes, sprinkle with the spices, stir, and brown for about 5 minutes. Add the water, stir, cover, and cook for about 20 minutes or until the sweet potatoes are soft.
  2. 2In a high-speed blender (like a Vitamix), add the cashews, maple syrup, vanilla, and coconut flakes. Add water to just the top of the cashews and blend until super-smooth and creamy, with no trace of the nuts.
  3. 3When the potatoes are ready, put them in a bowl and mash with the cashew cream to taste. Top with a little more, just for fun.

Jennifer's tip

You will have leftover cashew cream, which is AWESOME. Use it as a fruit topping, in smoothies, over any baked goods, or eat it straight from the bowl as a treat.

Step by step

Cashew Cream Sweet Potato Mash step 1
Cashew Cream Sweet Potato Mash step 2

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