Because I love textural variety and making things more difficult than necessary, I used a mix of regular sweet potatoes and Japanese yams. Do this if you like, though be aware the yams will take a little longer.


  • 5-6 small sweet potatoes
  • Sea salt and cracked pepper
  • Olive oil

For the Green Dressing

  • juice of 2 limes
  • ½ cup of roasted cashews
  • 1 cup basil
  • 1 cup cilantro
  • ¼ cup of chives
  • 2 cloves of garlic
  • 1 (28 oz) can of diced tomatoes
  • 3 garlic cloves
  • ¼ cup of olive oil

For the Cashewmilk Yogurt Sauce

  • 1 cup Unsweetened Plain Cashewmilk Yogurt
  • juice of 1 lime
  • pinch of nutritional yeast
  • salt and pepper


Preheat oven to 400° F.

Wash the sweet potatoes and pat dry with paper towel. Use a small sharp knife to cut slits in the potatoes, leaving the bottom intact – about ⅔ of the way down if you’re nervous, or ¾ if you’re super ballsy (or a professional chef).

Brush with olive oil and season with salt and pepper. Roast for around 25 minutes, before brushing with olive oil again (make sure it drips down the cracks!), and then return to the oven for another 20-25 minutes.

In a blender combine the lime juice, cashews, basil, cilantro, chive, garlic, and olive oil. Blend until smooth. Set aside.

In a small bowl add Cashewmilk Yogurt, lime juice, nutritional yeast, salt and pepper. Whisk until ingredients are fully combined. Set aside.

Remove potatoes from oven top with Green Dressing and a side of Cashewmilk Yogurt Sauce.

sweet potatoes


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