Vegan Spiced Roast Sweet Potato with Beerenberg Mango Chutney and Cashew Cream

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.