Smashed Sweet Potatoes With Cashew Butter Sauce Recipes

SMASHED SWEET POTATOES WITH CASHEW BUTTER SAUCE

Steps:

• Use as many medium to large sweet potatoes as you need, allowing one whole or half sweet potato per serving. To bake, preheat the oven to 375°F. Wrap each potato in foil and place on the oven rack; bake for about 40 minutes, or until easily pierced with a knife. To microwave, allow 2 minutes per medium potato and 3 minutes per large. Test with a knife; if still too firm, cook an additional 1 minute per potato until done.
• Leaving the sweet potatoes in their jackets, cut each in half, smash lightly with a potato masher, and serve hot with freshly made Cashew Butter Sauce (page 216).

SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
• Bake the potatoes for 20 to 30 minutes, until heated through.

SWEET POTATO-CASHEW BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9x13 inch baking dish.
• Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool.
• Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews.
• Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
• Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.

CASHEW BUTTER SAUCE

Steps:

• Heat the oil in a saucepan. Add the bell pepper and scallions and cook over medium-low heat until the pepper softens, about 4 minutes.
• Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
• Sprinkle in the flour and stir until well blended with the vegetables. Pour in the stock and bring to a gentle simmer.
• Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick. Season with salt and pepper. Serve at once or cover until needed, then heat through before serving.
• (per 1/4 cup)
• Calories: 116
• Total Fat: 9g
• Protein: 3g
• Carbohydrates: 7g
• Fiber: 1g
• Sodium: 50mg