Sweet Potato with Cashew Cream

Photo by Emily Blackman / Recipe made for The Great Vine 

Holiday season is approaching! That means appetizers and bite-sized snacks galore!
These roasted sweet potato rounds with cashew cream will satisfy your taste buds and make you feel good too!
These guys don’t take long to whip up (except remember to soak the cashews!).
Feel free to top these with toasted walnuts, olives, or anything else your heart can dream of.
Enjoy!
Sweet Potato Rounds with Cashew CreamIngredients

Sweet Potato Rounds –

1 large sweet potato

2 tbsp avocado oil

1 avocado, sliced, to top rounds

Cashew Cream –

½ cup cashews, soaked for 2 hours

¼ cup water (+extra if too thick)

1 tbsp lemon juice

¼ tsp salt

Directions:

Roast sweet potatoes

  1. Preheat oven to 400* and line a baking sheet with parchment paper
  2. Slice the sweet potato into ½ inch rounds
  3. Coat with avocado oil and spread out on baking sheet.
  4. Roast for 25 minutes or until golden

Make cashew cream

  1. Soak cashews for 2 hours
  2. In a high speed blender, add all ingredients and blend until smooth
  3. Let chill in fridge for 30 minutes

Assemble

  1. Add a scoop of cashew cream to each sweet potato rounds
  2. a slice of avocado + sprinkle with cayenne + salt, to taste

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