This simple sweet potato mash has the deep flavors of roasted sweet potato, onion, and a whole head of garlic. The cashew cream makes this dish feel like a guilty pleasure, with its unsurpassed creaminess. It's perfectly warming served as a side or as a thick soup.

Sweet Potato Mash With Roasted Garlic and Cashew Cream [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

655

Serves

2

Cooking Time

30

Ingredients

For the Mash:

  • 2 medium sweet potatoes, diced
  • 1 yellow or white onion
  • 1 whole head of garlic
  • 1 tablespoon of tahini
  • 2 cups water, more or less to your desired consistency
  • 1/2-1 teaspoon turmeric
  • Celtic sea salt and black pepper, to taste

For the Cashew Cream:

  • 1 cup raw cashews, soaked in water overnight or for about 15 minutes
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Celtic sea salt
  • 2 tablespoons coconut oil, melted

For the Optional Toppings:

  • Chia seeds
  • Sesame seeds
  • Sunflower seeds
  • Chives
  • Chili flakes
  • Green onions, sliced

Preparation

  1. Drain and rinse the cashews, then place in a food processor and process for about 4 minutes, until a paste has formed. Add the vinegar, lemon juice, and salt, and process for 2-3 minutes longer into a smooth cream. While the machine is still running, add the coconut oil, and process shortly to blend. Scoop the cashew cream into a little bowl, set aside to serve when the soup is ready.
  2. Preheat your oven to 440°F.
  3. Peel and dice the sweet potato, peel the onion and cut into wedges. Divide the garlic head in half.and put the sweet potato, onion, and garlic on a parchment paper-lined baking sheet. Season with salt and pepper.
  4. Roast until the vegetables start to brown and the sweet potato has softened, about 15-20 minutes.
  5. Once the garlic is cool enough to handle, remove the skin. Transfer the roasted vegetables and garlic to a pot. Add water and turmeric to the pan.
  6. Bring to a boil, then remove from the heat. Add tahini and using an immersion blender, mix/blend the mash until smooth. Add a tablespoon of cashew cream (or more if you wish). You can also add the cream when serving. Add more water, if you prefer a thick soup instead of a mash. And optionally, add more salt and/or black pepper.
  7. Any leftover cashew cream will stay good in the refrigerator for up to a week (make sure to cover it).

Nutritional Information

Per Serving: Calories: 655 | Carbs: 54 g | Fat: 44 g | Protein: 15 g | Sodium: 854 mg | Sugar: 8 g Optional ingredients not included in nutrition information. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Bianca the Green Creator

See My Recipes

Bianca The Green Creator shows you how living a green life is fun and accessible. All recipes are plant-based, easy, accessible, and super delicious. Many recipes are gluten-free, refined sugar-free, and oil-free. All eaters can find something delicious here, so I welcome everyone!


I also regularly share reviews about other things, such as natural vegan beauty products, favorites, and books.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.