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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


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