Sweet Potatoes Stuffed with Cashew Creamed Kale
This is a paleo version of a classic American comfort food that traditionally uses lots of
dairy and fat. This version has all of the flavour, without the empty ingredients.
200 g or 1 cup Cashews
4 Sweet Potatoes, cut in half
2 bunches of Kale, center stalk removed, coarsely chopped
1-2 tsp Nutmeg
3-4 T coconut oil, ghee, or butter
10 Shallots, peeled and sliced thinly
Soak cashews in enough water to completely cover them, 4 hours
to overnight (the longer the better. If needed, soak in hot water for
Preheat the oven to 200 degrees Celsius.
Cover a baking sheet with parchment paper
Drizzle with oil and salt and pepper
Cut sweet potatoes in halves (or quarters if very big). Dredge and coat both sides of
sweet potatoes with oil and salt and pepper
Roast skin side up for 20 minutes or until soft
Bring a salted pot of water to boil and cook kale until tender (10-15 minutes)
Prepare cashew cream by draining cashews and rinsing well
Blend with 200-250 ml of water, or more until you have a toothpaste consistency
Season with nutmeg, salt and pepper
Drain kale and mix with cashew cream to warm and mix flavors
Saute shallots in 3-4 T of oil until they golden and crispy (can be done ahead of time and stored in an airtight container). These totally make the dish so don’t skip this step!
Serve sweet potatoes with creamed kale on top and sprinkle them with the crispy shallots.
The creamed kale with crispy shallots is amazing as a Thanksgiving side too…just saying 🙂