This creamy, decadent sweet potato recipe is just as comforting as it is delicious. Baked sweet potato is blended with homemade cashew cream and raisins, topped with rosemary and pecans, and baked a few minutes more until the edges turn golden brown and piping hot! These are perfect for evenings around the table with family or friends.
Sweet potatoes are an incredibly nutritious food that are packed with antioxidants like beta carotene, vitamins C, E & D, and minerals such as manganese and iron. They are also high in potassium which helps to lower blood pressure by removing excess sodium and regulating fluid balance in the body. Sweet potatoes are an excellent anti-stress food and are known to help relax muscles, steady nerves, and balance cognitive function.
They are also one of the best anti-cancer foods and can particularly help to prevent breast, colon, lung, skin, and oral cancers. Sweet potatoes are known for being easy to digest and are very good for ulcers, inflamed colons, digestive disorders, and constipation. They contain compounds called phytochelatins that can bind to heavy metals such as lead, mercury, copper, & cadmium and safely remove them through the body.
1 cup cashews
1 garlic clove
1/2 medjool date
1 lemon, juice
6 small sweet potatoes (or 3 large)
1/2 tsp sea salt
1/2 cup raisins
1/4 cup pecans
1 tsp rosemary leaves
Pre-heat oven to 400°. Prick sweet potatoes with a fork and wrap in foil. Place directly into the oven and bake until cooked through when pierced with a fork, between 30 to 50 minutes. Unwrap and cool until easily handled.
In a food processor, process 1/4C pecans, 1 tsp rosemary leaves and ½ tsp sea salt until finely combined. Set aside.
To make the cashew cream, blend cashews, garlic, date, and the juice of ½ lemon until smooth. Add water as needed to blend, approximately ½ cup.
When sweet potatoes are cool enough to handle, cut off the top ¼ of each and gently scrape out most but not all of the flesh. This should yield 3C to 4C of sweet potato. Place this into the food processor with ½ C of the cashew cream and the juice of ½ lemon. Process until smooth. Stir in ½ C raisins and spoon into each of the sweet potato skins. Top with the rosemary pecan crumble and bake for 15 min until the pecans turn golden brown. Serve and enjoy!
This item posted: 08-Oct-2016
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