Growing up we used to make baked potatoes almost every weekend served with something thrown on the barbeque and a heavy creamy dairy sauce to go with that. Today I seldom eat potatoes, as they are heavy starch containers and tend to irritate my stomach. I never thought I could recreate the baked potato dish from my childhood without potatoes or dairy, but it turned out to be dead easy. After visiting a few raw restaurants I discovered the use of cashew nuts as the main ingredient for a sour cream-like sauce. It’s absolutely genius and so easy to work with. The only thing you have to do is soak the cashew nuts in advance, which requires a little bit of planning, but then it literally takes five minutes to whip together the “sour cream”.
Ingredients2 large sweet potatoes
- Wrap each sweet potato with its skin on in a piece of aluminium foil and bake them in 250C for approximately 30 minutes depending on the size of the sweet potato. Use a fork and stick it in the sweet potato to know if it is properly baked
- Meanwhile, make cashew sour cream
- Take the sweet potatoes out of the aluminium foil and peel off the skin (or eat it if you like!). Serve with the cashew sour cream and some fresh herbs