Roasted Sweet Potatoes with Maple Cashew Cream and Walnuts
Prep Time 10 minutes mins
Total Time 10 minutes mins
- 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
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.