Ingredients for 2 servings:
- 150g Cashews
- 1 clove of garlic
- 1/2 Medjool date
- Juice of 1 lemon
- 6 small sweet potatoes (or 3 large ones)
- 1/2 tsp sea-salt
- 70g Raisins
- 30g Pecans
- 1 teaspoon rosemary
Preparation:
Preheat the oven to 200°C.
Prick the sweet potatoes with a fork. Bake in the oven for 30 to 50 minutes, until cooked through when pierced with a fork. Allow to cool slightly until you can handle them.
In a food processor, finely chop the pecans, rosemary and sea salt and set aside.
To make the cashew cream, puree the cashews, garlic, dates and the juice of half a lemon until smooth. Add water as needed, approx. 120 ml.
When the sweet potatoes are cool enough to handle, cut off ¼ of the top of each and carefully scrape out most, but not all, of the flesh. Put this hollowed out mixture into the food processor together with the cashew cream and the juice of half a lemon. Process until smooth. Stir in the raisins and spoon the mixture into each sweet potato shell. Sprinkle with the rosemary pecan crumbles and bake for another 15 minutes until the pecans turn golden brown.
Bon appetit!
Photos: Maarja Urb
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