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Vegan Spiced Roast Sweet Potato with Beerenberg Mango Chutney and Cashew Cream
By Silvia Hart
Vegan Spiced Roast Sweet Potato with Beerenberg Mango Chutney and Cashew Cream
In this recipe
MANGO CHUTNEY
Preparation time:
5 min
Cooking time:
20-30min
Serves:
6-8
Ingredients

To make the spiced roast sweet potato

  • Beerenberg Mango Chutney
  • 2 sweet potatoes
  • ½ cup of olive oil.
  • 1 teaspoon of cumin
  • ½ teaspoon ground coriander
  • ¼  teaspoon of cinnamon
  • ¼ teaspoon of celery powder
  • 1 teaspoon of salt

 

To make the cashew cream

  • 2 cups of cashews
  • ½ cup of almond milk
  • ¼ cup rice bran oil
  • 2 teaspoons of nutritional yeast
  • salt to taste
Method:

Preheat your oven to 180c.

Cut the sweet potato into wedges and place into a large mixing bowl with olive oil. Mix dry spice ingredients together and sprinkle over sweet potatoes. Place the spiced sweet potatoes on a baking tray and cook for 20 -30 minutes until golden brown.

To make the cashew cream, place cashews, almond milk, rice bran oil and nutritional yeast in a blender and combine until smooth and creamy. Add extra almond milk if the cream is too thick.

To serve, place the sweet potato wedges in a serving bowl and pour over the cashew cream.

Finish with Beerenberg Mango Chutney and herbs to garnish.