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Recipe submitted by mangomamma, 02/23/09

Roasted Sweet Potatoes with Cashew Butter Sauce

Ingredients (use vegan versions):

    1 large sweet potato or garnet yam, peeled and chopped
    1- 2 tablespoons olive oil (or vegetable oil for lighter taste)
    dash of cinnamon, ground ginger, & nutmeg
    2 tablespoons cashew butter
    1 tablespoon agave nectar
    1/4 cup broken raw cashew pieces
    1- 2 tablespoons almond milk (to thin cashew butter when melting)

Directions:

Peel and chop sweet potato, place in shallow roasting pan and toss with oil. Sprinkle on the ginger, cinnamon, and nutmeg. Roast in oven @ 350 degrees Fahrenehit for 20-30 minutes, tossing with fork about every 5-10 minutes. Once the sweet potatoes are tender and slightly crispy; combine cashew butter, agave nectar, and 1 tablespoon almond milk in small bowl. Mix together with a whisk, then microwave in intervals of 10 seconds until sauce is creamy, stirring each time. Drizzle sauce immediately over sweet potatoes, and garnish with broken 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.

Makes: 2 Servings, Preparation time: 15 Minutes, Cooking time: 30 Minutes