Sweet Potato Bake | Gently Vegan

Sweet Potato Bake

This is a slow bake vegan sweet potato pie. As winter evening meal for two its great comfort food, allow time for a bit of preparation:

INGREDIENTS:

2 capsicum
1/2 clove garlic
1/2 cup cashew nuts
I/4 cup lemon juice
1/2 teaspoon Moroccan spice (I used Masterfoods)
3 sprigs corriander
1/2 cup almond milk (I used Califia Farms unsweetened almond milk)
olive oil in a spray can
1 large sweet potato ( approx. 500g once peeled and sliced)

TOOLS:

Glass baking dish the size of a loaf tin.

METHOD:

  1. Pre heat oven to 180 degrees celsius Cut up capsicum and garlic place in a roasting pan, spray with a little olive oil.
  2. Roast for 35 minutes.
  3. Soak cashews in water to soften.
  4. Remove capsicum and garlic from oven.
  5. Allow to cool.
  6. Drain cashew nuts.
  7. Place in food processor capsicum, garlic, cashew nuts, lemon juice, coriander and Moroccan spice mix.
  8. Pulse till all ingredients are well mixed, they will still have a slightly grainy texture.
  9. Now peel and slice up the sweet potato.
  10. Spray glass baking dish with oil.
  11. Make a layer of sweet potato.
  12. Cover with a layer of sauce.
  13. Apply a second layer of sweet potato.
  14. Cover with a layer of sauce.
  15. Apply top layer of sweet potato.
  16. Spray with olive oil.
  17. Put in the over at 180 degrees celsius for 90 minutes ( 11/12 hours).
  18. Remove from oven once fully cooked, let it sit for 5-10 minutes before serving as it will be very hot.

 

To add extra nutrients to any slow baked meal I always add fresh side dishes. In this case a crunchy green salad with a simple olive oil and lemon juice dressing works best. This does serve two, however any left overs heat up well for lunch the next day.

Recipe by Catherine CarrĀ 

 

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