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!
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.
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!