Baked Sweet Potato Boats with Cashew-Chili Cream

Sweet potatoes. or yams, when made correctly, they are a treat. And it’s not that hard to do them right, you just need aluminum foil and some patience. You get sweet little candies with intense flavor that you could eat like that, make a mash or like in this recipe, make little boats that you can fill up with a vegan cheesy-spicy cream.

7-8 small or 4-4 medium yams (the smaller the better)
1 cup raw cashew nuts
1 cup water
juice from 1 lime
2 cloves of garlic
1 green chili (I used cayenne)
1 tablespoon nutritional yeast
1 full teaspoon tapioca starch
pinch ground cardamon (optional)
salt to taste


Start with baking the yams. Wrap them well in aluminum foil and bake for 1-1.5 hours in 220 degrees, until they are very soft. It will only work if the foil wrapping is completely sealed. Once soft, unwrap and let them cool a bit.

In the meanwhile make the cashew cream. Grind the nuts to powder in a strong blender. Add all the rest of the ingredients besides the chilies. Blend well and pass to a small pot. Heat while constantly whisking. Then the tapioca will thicken the sauce. Once thick, remove from the flame and go shape the boats (see picture).

Cut the yams to half but not until the end, so that you can open them but the peel is still intact. Squash the inside a bit with your fingers so you have like a bowl shape inside (see pics). Fill with the cream and bake in 220 degrees for 10 minutes.


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