September 7, 2022
A delicious twist on a potato bake. Note you need to make the potatoes the day before as they need to chill overnight in the fridge. The richness of sweet potatoes with a creamy mixture of cashews and Nuttelex topped lightly with herbs and fresh tomatoes makes this dish a winner. Thank you to Chef Berlinda for another beautiful recipe ❤️
1Blend soaked cashews with almond or cashew milk till a cream consistency. Add nutritional yeast then season this nut-based cream with salt & black/cayenne pepper to taste then pour into a bowl. Add Potato slices and gently toss to coat.
2Line a high baking/ loaf pan with baking paper, leaving a 4-inch overhang on all sides. Brush paper well with the softened Nuttelex.
3Now layer the potato slices into the loaf pan, trim slices as needed to form an even layer onto the bottom of the pan & repeat process. Dot with a few cubes of Nuttelex on top. Continue layering sweet potatoes, adding Nuttelex after every two layers until pan is filled. Fold sides of baking paper over sweet potatoes. Cover pan with aluminium foil and bake for about 1 hour in oven a preheat at 180°C or till sweet potatoes are completely tender.
4Remove from oven and cool on rack for 20 minutes. Place another pan on top of the aluminum covered sweet potatoes, top with some weights such as cans. Further cool sweet potatoes to room temperature. Refrigerate sweet potatoes for 8 hours to overnight.
5Run a spatula/knife between the baking paper and pan to release. Invert sweet potato pave onto a cutting board and removing baking paper. Trim sides of pave and cut into 8-10 equal pieces leave till it reaches room temperature.
6Coat pan with vegetable oil on medium high heat. Place sweet potato pave (cut-side-down), along with thyme and garlic. Cook, basting with oil, until browned on first side. Turn to brown on 3 other sides.
7To serve, place sweet potato paves on a serving plate. Top tomatoes on each piece and sprinkle with chives.