Thursday, April 7, 2016

Unstuffed Smothered Roasted Sweet Potatoes

A lot of people enjoy stuffed baked potatoes or even stuffed sweet potatoes.  I, for some reason, don't like baking potatoes in the oven for an hour. They tend to turn out tough on the outside and it isn't always easy to get them perfectly cooked inside.

So, I turn to unstuffed potatoes or sweet potatoes. I saw a recipe some time ago on The Simple Veganista for Stuffed Sweet Potatoes with a Sriracha Cashew Cream Sauce.  See original recipe HERE.  While I thought it was a great idea, I didn't want to bake the sweet potatoes that long.

The result - Smothered roasted sweet potatoes. Yumm.  The recipe below serves 2.  If you are not a fan of broccoli you can use any veggie.

The cashew cream sauce is really tasty.  If you use a little less water I think it would be good as a dip for tortilla chips or even as a sandwich spread on a wrap or pita.

UNSTUFFED SMOTHERED ROASTED SWEET POTATOES

INGREDIENTS:
2 Small or 1 Large Sweet Potato or Yam
1 Broccoli Crown
1/2 Avocado
1/2 cup Cashews, soaked at least 30 minutes (drain and rinse after soaking)
1/4-1/3 cup Water
1 clove Garlic, peeled
2 Tbsp Nutritional Yeast
1 Tbsp Sriracha Sauce (or less to taste)
** Black pepper and salt (optional)

DIRECTIONS:

1.  Preheat oven to 425˚F (218˚C).  Line a baking sheet with aluminum foil and spray with non-stick cooking spray.  I use the olive oil spray from Trader Joes.

2.  Wash sweet potatoes or yams.  I do not peel them, you can if you like.  Cut into 1 inch chucks.  Place on foil and spray with olive oil. Sprinkle with black pepper and/or salt if desired.  

3.  Bake for 12 minutes.  Remove from oven and turn over chunks of potato.  Return to oven and bake for an additional 12 minutes. Remove from oven when done.

4.  While the sweet potatoes/yams are baking, cut the broccoli  crown into florets.  Steam the florets until bright green and al dente.  Chop or slice avocado.

5.  In a blender (I use a Vitamix) blend the cashews, 1/4 cup water, garlic, nutritional yeast, and sriracha.  Add a tablespoon or two more of water until it is the desired consistency for drizzling.

6.  To assemble.  Divide the sweet potatoes/yams into two serving dishes.


7.  Divide broccoli florets evenly between the two dishes.


8.  Drizzle the cashew cheese sauce over the sweet potatoes and broccoli.


9.  Top with the chopped avocado and sprinkle with black pepper.  Enjoy.


- Bon Appetit

"My dream is to become a farmer.  Just a Bohemian guy pulling up his own sweet potatoes for dinner." - Lenny Kravitz
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4 comments:

  1. I have done something quite similar recently... with cauliflower and a sesame sauce instead. YUM!

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    1. Sounds yummy with the sesame sauce too.

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  2. I'll be picking up some raw cashews today. Do you soak them in warm or hot water for 30 minutes or does it matter? This looks pretty good!

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    1. I use the filtered water from the fridge dispenser - so more than likely cold, but you could use either. Just drain and rinse after soaking. I forgot to put that in above. Will amend. I usually put the cashews in the water a little more than 1/2 an hour, the longer you soak the smoother the sauce.

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