I love poatotes of all kinds, and have overwhelming gratitude for all the wonderful things they give us. I mean think about it, potatoes give us vodka, french fries, hashbrowns, chips, and latkes to name a few. This recipe is so easy to whip up and I love anything with cashew sour cream. You could use this easy recipe for the sour cream on tacos, roasted corn, mango and avocado salad, nachos, or a burrito bowl but topped over these sweet potatoes is to-die-for. These are perfect as a snack, or used a side dish along another dish. I hope you enjoy.
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.