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Roasted Sweet Potatoes with Cashew Butter Sauce


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  • 1 large sweet potato or garnet yam, peeled and chopped
  • 1 to 2 tablespoons olive oil
  • pinch ground cinnamon
  • pinch ground ginger
  • pinch ground nutmeg
  • 2 tablespoons cashew butter
  • 1 tablespoon agave nectar
  • 1 to 2 tablespoons nondairy milk (I use almond milk)
  • 1/4 cup raw cashew pieces



Step 1

1. Place sweet potato in shallow roasting pan and toss with oil. Sprinkle on the cinnamon, ginger, and nutmeg. Roast in 350 degrees Fahrenheit oven for 20 to 30 minutes, or until tender and slightly crispy. Toss with fork every 5 to 10 minutes while baking.

2. In a bowl, whisk together cashew butter, agave nectar, and 1 tablespoon nondairy milk. Microwave in intervals of 10 seconds until sauce is creamy, stirring each time. If necessary, add up to 1 teaspoon more nondairy milk to thin cashew butter as it melts. Drizzle sauce immediately over sweet potatoes

3. Garnish sweet potatoes with cashew pieces

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