Ingredients
To make the spiced roast sweet potato
2 sweet potatoes
½ cup of olive oil.
1 teaspoon of cumin
½ teaspoon ground coriander
¼ teaspoon of cinnamon
¼ teaspoon of celery powder
1 teaspoon of salt
To make the cashew cream
2 cups of cashews
½ cup of almond milk
¼ cup rice bran oil
2 teaspoons of nutritional yeast
salt to taste
Directions
Preheat your oven to 180c.
Cut the sweet potato into wedges and place into a large mixing bowl with olive oil. Mix dry spice ingredients together and sprinkle over sweet potatoes. Place the spiced sweet potatoes on a baking tray and cook for 20 -30 minutes until golden brown.
To make the cashew cream, place cashews, almond milk, rice bran oil and nutritional yeast in a blender and combine until smooth and creamy. Add extra almond milk if the cream is too thick.
To serve, place the sweet potato wedges in a serving bowl and pour over the cashew cream.
Finish with Beerenberg Mango Chutney and herbs to garnish.
