All hail the sweet potato—roasted, mashed, steamed, fried, grilled or grated—to me, those orange-fleshed spuds are the ultimate comfort food.
When you roast sweet potatoes whole, remember to poke a few holes in the skin as they’ve been known to explode in the oven (it’s not only messy but dangerous).... Read more.
Preheat oven to 180°C (350°F).
Pierce sweet potatoes with a skewer or fork and place on a baking tray. Bake for 55– 60 minutes or until tender when pierced with a skewer. Remove from the oven and allow to cool slightly.
While the sweet potatoes are cooking, prepare the creamy cashew dressing. In a frying pan, dry roast the cashews for 2 minutes or until lightly golden. Place in a food processor with the remaining ingredients and blend until combined. Add 3–4 tablespoons water, if necessary, to reach a thick but pourable consistency.
Once sweet potatoes are cooked, slice in half lengthways and use a spoon to carefully scoop out about half of the flesh.
Set aside the removed flesh (you can use this to make Sweet Potato and Ginger Mash (pg 92).
Preheat oven grill. Brush sweet potato skins with 2 tablespoons olive oil and season with salt and pepper. Place sweet potatoes under a grill and cook for a further 8–10 minutes or until golden and crisp.
Drizzle over Thai cashew sauce and scatter with pine nuts, scallions, coriander and mint. Serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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