Roasted Sweet Potatoes with Maple Cashew Cream and Walnuts

dairy freegluten freepaleoveganvegetarian
Roasted Sweet Potatoes in Maple Cashew Cream

If you love Sweet Potato Casserole on Thanksgiving, you must try this lighter vegan version, using a maple cashew cream and crunchy walnuts, for a delicious sweet potato side dish your guests will love.

Roasted Sweet Potatoes with Maple Cashew Cream and Walnuts

I never understood people who loved sweet side dishes in general. At Thanksgiving, there’s cranberry sauce and sweet potato casserole. I’m a total savory person at mealtimes – I don’t even like fruit in my salads!

Roasted Sweet Potatoes in Maple Cashew Cream

However, I appreciate traditions and I realize that many love these types of side dishes. And to be honest, when I was thinking of creative ways to present sides for the holidays, I came up with this sweet potato dish and now, I’m a total sweet side person! I think this side dish is going to become a new family tradition, and I’m so excited about it!

These sweet potatoes are like my grandmother used to make them – slightly burnt! She always used to joke about how she “burnt the sweet potatoes again,” but I think I’m on to her – she just loves them a little bit crispy and black on the edges! By baking them at a high temperature for less time, you get that perfectly tender cooked inside and a beautiful caramelization on the outside that brings out the natural sweetness in the sweet potatoes.

Roasted Sweet Potatoes in Maple Cashew Cream

The sweet potatoes sit atop a maple cashew cream, made from cashews, water, maple syrup, cinnamon, and a hint of salt. It’s not too sweet, but sweet enough to make every serving more and more addictive! The crispy walnuts bring it altogether, not just for extra nuttiness, but to give the side some texture. You could toast the walnuts first, if you’d like even more depth of flavor.

Like I said, these sweet potatoes are so good that I’m going to make them a new family tradition. And perhaps it’ll make your table, too!

Inspiralized

Recipe

Roasted Sweet Potatoes with Maple Cashew Cream and Walnuts

Prep Time10 mins
Total Time10 mins

Ingredients

  • 4 large or 6 medium sweet potatoes, cut into wedges
  • olive oil to drizzle
  • salt
  • 1/3 cup chopped walnuts
  • For the cashew cream:
  • 1 cup cashews soaked for at least 6 hours or overnight
  • 1/3 cup water or ½ cup, if you want it creamier. 1/3 cup will be chunkier/thicker
  • 2 tablespoons maple syrup
  • ¼ teaspoon cinnamon

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Drizzle the sweet potatoes lightly with olive oil, massage into the sweet potatoes, and then season with salt. Bake for 30-35 minutes or until fork tender and then broil for 5 minutes to burn the edges slightly.
  • Drain and rinse the cashews and place them in a high speed blender along with the rest of the ingredients for the cashew sauce. Spread the cashew cream out on a large serving platter and set aside.
  • Once the sweet potatoes are done roasting, lay them out on the cashew cream and top with walnuts. Serve.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

2 comments

Sabrina says:
just gorgeous, I love how you've treated one of my favorite ingredients, love them enough year round and not just Thanksgiving, thank you!
Meaghan says:
So glad you can appreciate this!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas
...

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
...