Morning made simple

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
  • Green sauce:
  • 1 cup basil
  • 1 cup cilantro
  • 1/4 cup chives
  • 2 cloves of garlic
  • 1/2 cup of roasted cashews
  • 1/4 cup olive oil
  • Juice of 2 limes
  • Cashewmilk yogurt drizzle:
  • 1 cup Forager Project Cashewmilk Yogurt Drizzle
  • 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 potato hasselbacks