Roasted Sweet Potatoes with Cashew Butter Sauce
1 large sweet potato or garnet yam, peeled and chopped
1 to 2 tablespoons olive oil
pinch ground cinnamon
pinch ground ginger
pinch ground nutmeg
2 tablespoons cashew butter
1 tablespoon agave nectar
1 to 2 tablespoons nondairy milk (I use almond milk)
1/4 cup raw cashew pieces
1. Place sweet potato in shallow roasting pan and toss with oil. Sprinkle on the cinnamon, ginger, and nutmeg. Roast in 350 degrees Fahrenheit oven for 20 to 30 minutes, or until tender and slightly crispy. Toss with fork every 5 to 10 minutes while baking.
2. In a bowl, whisk together cashew butter, agave nectar, and 1 tablespoon nondairy milk. Microwave in intervals of 10 seconds until sauce is creamy, stirring each time. If necessary, add up to 1 teaspoon more nondairy milk to thin cashew butter as it melts. Drizzle sauce immediately over sweet potatoes
3. Garnish sweet potatoes with cashew pieces.
Source of recipe: This is my variation of a recipe that I found in an old vegetarian cookbook. This is a real treat for Thanksgiving or as a side dish for any meal. My husband is a "meat and potatoes" guy, and he LOVES this recipe.
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