Baked Sweet Potatoes with Cashew Cream

by | Updated: December 4th, 2016 | Read time: 1 minute

Your sweet potato is getting an upgrade! Instead of conventional sour cream, which is loaded with ingredients you’d probably prefer to avoid, this baked sweet potato is topped with a tasty, better-for-you alternative: vegan cashew cream. But this recipe doesn’t stop there! In addition to traditional baked potato toppings chive and parsley, diced avocado brings extra flavor, creaminess and a load of healthy nutrients.

Baked sweet potato #recipe #vegan |

Baked Sweet Potatoes with Cashew Cream


Sweet potatoes

4 small purple or orange sweet potatoes
1 avocado, diced or cubed
Fresh or dried parsley, chopped
Chives, chopped

Cashew cream

2 cups raw cashews
1 cup water


  1. To prep, soak cashews for at least two hours or up to overnight.
  2. Preheat oven to 350 degrees F.
  3. Wash and pierce potatoes with a fork or knife and wrap in foil.
  4. Bake for 40-50 minutes or until skin is lightly crisp.
  5. Meanwhile, prepare cashew cream. In a high-speed blender, combine drained and rinsed cashews with water. (Use less water for a thick consistency, like frosting. Use more for a thin, milk-like consistency.) Process until smooth.
  6. Remove baked potatoes from oven and carefully remove foil. Cut potatoes in half lengthwise.
  7. Add cashew cheese and top with remaining ingredients.

If you’re hungry for more, download our vegan recipe book.