Spiced Sweet Potatoes with Cashew Sour Cream

April 24, 2015
Serves 1-2 People
Prep time
Cook Time


  • Sweet Potatoes
  • 1
    large sweet potato, peeled and cubed
  • 1 Tablespoon
    olive oil
  • 1 Teaspoon
  • 1/4 Teaspoon
    smoked paprika
  • 1/4 Teaspoon
  • 1/4 Teaspoon
    pink salt
  • Cashew Sour Cream
  • 1 Cup
    raw cashews, soaked 2-3 hours
  • 1/2 Cup
    unsweetened almond milk
  • 1 Tablespoon
    lemon juice
  • 1 Teaspoon
    apple cider vinegar
  • pinch
    pink salt
  • Cilantro


  1. Preheat over to 425f degrees. Peel and cube your sweet potato. Add in a large bowl with the spices and oil. Toss to evenly coat, and lay out on a baking sheet and bake for 20 minutes or until soft.

    While your sweet potatoes are cooking, make the cashew sour cream. in a high speed blender like vitamix, add everything and turn on starting at low and gradually going up to high. Add a little almond milk or water as needed and scrape down the sides of the blender. Once you reach a desired consistency, you want it to be smooth but not thick. You should be able to pour it.

    Taste and adjust your sour cream as needed. Maybe add a pinch of garlic powder or more lemon juice.

    Remove the sweet potatoes from the oven, chopped up as much cilantro as you like, and toss on a plate. drizzel with the cashew sour cream and enjoy. This is a decent sized meal for one person, or can be a side for two.