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1 cup cashews
1 garlic clove
1/2 medjool date
1 lemon, juice
6 small sweet potatoes (or 3 large)
1/2 tsp sea salt
1/2 cup raisins
1/4 cup pecans
1 tsp rosemary leaves
Pre-heat oven to 400°. Prick sweet potatoes with a fork. Place directly into the oven and bake until cooked through when pierced with a fork, between 30 to 50 minutes. Unwrap and cool until easily handled.
In a food processor, process 1/4C pecans, 1 tsp rosemary leaves and ½ tsp sea salt until finely combined. Set aside.
To make the cashew cream, blend cashews, garlic, date, and the juice of ½ lemon until smooth. Add water as needed to blend, approximately ½ cup.
When sweet potatoes are cool enough to handle, cut off the top ¼ of each and gently scrape out most but not all of the flesh. This should yield 3C to 4C of sweet potato. Place this into the food processor with ½ C of the cashew cream and the juice of ½ lemon. Process until smooth. Stir in ½ C raisins and spoon into each of the sweet potato skins. Top with the rosemary pecan crumble and bake for 15 min until the pecans turn golden brown. Serve and enjoy!
Hey, that is a really great recipe.
looks like a good one
Yum, thanks for sharing!
This looks great – I will try this during the holidays.
Thanks for sharing!
Yum, thanks for posting
This sounds delicious!!
Thanks for sharing.