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]
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
- Chili flakes
- Green onions, sliced
- 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.
- Preheat your oven to 440°F.
- 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.
- Roast until the vegetables start to brown and the sweet potato has softened, about 15-20 minutes.
- 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.
- 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.
- Any leftover cashew cream will stay good in the refrigerator for up to a week (make sure to cover it).
- Sweet Potato