| Baked sweet potato with curry cashew cream
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Baked sweet potato with curry cashew cream

Sweet potato is one of the most nutrient dense food available. Its orange flesh is an amazing source of beta-carotene and it also contains many other antioxydants namely, vitamin C. It is also delicious and easy to cook with. It can be eaten as a side dish but I like to stuff it with a tasty cashew cream that is filled with hearth healthy fats and the cashews provide a source of protein as well and it therefore can be served as a meal. It surely is satisfying.




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Ingredients (serves 4)

  • 4 small to medium sweet potatoes
  • 1/2 cup cashews soaked for 8 hours
  • 6 tbsp coconut milk (full-fat)
  • 1 tbsp of good curry paste
  • juice from 2 -3 limes
  • 4 green onions
  • olive oil to rub potatoes


  • Wash the sweet potatoes, rub them with a little bit of olive oil and place on a baking tray
  • Bake in a 350 F oven for 45 minutes to 1 hour (depends on size of potatoes, they should be easily pierced through with a fork)
  • Remove from the oven and let cool until ready to handle
  • In the mean while, rinse and drain soaked cashews and place in a food processor with coconut milk, lime juice (save some to add at the end), and curry paste. Blend to a smooth paste (might remain slightly grainy, that’s fine)
  • In a small saucepan, heat the cashew cream for a few minutes (5-7 minutes) to warm and concentrate flavors (should not boil)
  • Cut a 4 cm slant on top of each potato horizontally and squeeze the potato with hands so that the flesh appears fluffy
  • Divide the cashew cream equally between the 4 potatoes and fill the top of the potatoes
  • Add a squeeze of lime to each and top with chopped green onions


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