Sweet potatoes are perhaps the perfect food. It’s rare to find a vegetable that virtually ALL the various food affiliations endorse: Paleo, Vegan, Raw, even “carb” eschewing Atkins! Personally, I love them because they are just so darn tasty. I will often roast up 5 or 6 to have on hand as they’re so versatile.

The other night, when I went searching for plantains to make wraps (see recipe two weeks ago) and came up empty handed, my default recipe was to do something with sweet potatoes. Racing through the grocery store, all I could think of was sautéing onion, mushrooms and garlic. Then, blending the onion mixture with black beans and roasted sweet potato. Then topping with sunflower sprouts and avocado. Then topping all of that with a creamy cashew “cheese” sauce…Oh, I couldn’t wait to get home! Have fun with this basic recipe and add your own personal touch!

Sweet Potato Mash with Cashew Cheeze Sauce

1 cup diced onion
1 – 2 tablespoons coconut oil
2 cloves minced garlic
2 cups sliced mushrooms
1 cup cooked black beans (rinsed and drained)

Cashew Cheeze Sauce

1/3 cup cashews (soaked if time allows)
3 tablespoons nutritional yeast
1 garlic clove
1/4 teaspoon onion powder
1/3 cup unsweetened almond milk
1 teaspoon Apple Cider vinegar (we use Filsinger’s – Ontario and organic)
1/4 teaspoon salt

Toppings
sprouts
avocado
pumpkin seeds

Roast sweet potatoes at 425 degrees until tender (30 – 40 minutes depending on size). Meanwhile, melt coconut oil and sauté onion until softened. Add mushroom and garlic and continue to sauté until nicely softened and beginning to caramelize.

In food processor, add sweet potato, onion mixture and black beans. Blend until smooth.

For cashew cheeze sauce, add all ingredients in high speed blender and blend until smooth. Taste and adjust seasonings as desired.

Assembly

Scoop sweet potato mash and place in bowl. Add desired toppings (we used avocado and sunflower sprouts). Drizzle with cashew cheese sauce and enjoy!