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Vegan Spiced Roast Sweet Potato with Beerenberg Mango Chutney and Cashew Cream

Vegan Spiced Roast Sweet Potato with Beerenberg Mango Chutney and Cashew Cream

Preparation time:

5 mins

Cooking time:

20 - 30 mins

Serves:

6 - 8

Ingredients

To make the spiced roast sweet potato

  • Beerenberg Mango Chutney
  • 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

Method:

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.