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    • #57624

      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!

    • #58011


    • #58073

      Hey, that is a really great recipe.

    • #58157

      looks like a good one

    • #77125


    • #101734

      Sounds delish!

    • #101805

      Yum, thanks for sharing!

    • #102441


    • #102442


    • #104060

      B J

      This looks great – I will try this during the holidays.

    • #127717

      Thanks for sharing!

    • #128041

      Yum, thanks for posting

    • #128882

      B J

      This sounds delicious!!

    • #129006


    • #217134

      Thanks for sharing.

    • #217278


    • #342650


    • #355515

      different.. and good

    • #356211

      Thank you for this – I’m always looking for healthy snacks for my kids becuz I just can’t handle them on sugar… natural or not!

    • #350365

      Sounds great!

    • #356656

      don’t know about it.will try,thank you

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