As fall approaches, we are looking at old and new recipes for menu staples. Baked Sweet Potatoes With Ginger Tumeric Creme is a completely new flavor sensation for lunch, dinner or holidays and the spiralized angel hair potatoes give it an impressive presentation. Whether you serve it as a main dish or as a side dish, you will definitely add this to your favorites.
Recipe
Baked Sweet Potatoes With Ginger Tumeric Creme
Ordinary baked sweet Potatoes are so delicious topped with ginger tumeric creme. Vegan, gluten free, dairy free.
Ingredients
Potatoes
- 2 large sweet potatoes peeled
- 1 teaspoon sea salt
- 3 tablespoon coconut oil
Ginger Tumeric Creme
- 1 cup raw cashews soaked
- 1 cup water
- 3 tablespoon maple syrup
- 1 teaspoon tumeric
- ½ teaspoon sea salt
- 1 tablespoon fresh chopped ginger
- juice of 1 small lemon
Instructions
Potatoes
- Spiralize the sweet potatoes
- Place sweet potatoes on baking sheet lined with parchment paper
- Drizzle coconut oil and sea salt
- Bake for 40 minutes at 350 degrees
Ginger Tumeric Creme
- Blend all ingredients in high speed blender.
- Mix the ginger creme into the baked sweet potatoes.
- This recipe makes approximately one cup of ginger tumeric creme, so you may have extra if you like your sauce light.
Nutrition
Serving: 1gCalories: 162kcal
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