Baked sweet potatoes are a tasty side dish, but can also be a satiable meal in combination with this spicy cream.

Difficulty	medium
Preparation time	50 minutes
Ingredients (2 persons)	3-4 sweet potatoes 250ml rice cuisine cashew cream white almond cream 1 red onion 1 garlic clove salt pepper paprika curcuma nutmeg sweet basil olive oil

Preparation

Preheat oven to 250°C. Douse sweet potatoes with hot water and scrub with a sponge – don’t peel them! Cut potatoes into palatable slices and put them on a baking tray. Baste somewhat olive oil on the potatoes and add salt, pepper, curcuma and paprika. If you like your potatoes spicy, choose spicy paprika – otherwise go for the noble sweet flavour. Carefully add some nutmeg as finish. Bake the potatoes for approximately 35 minutes – check from time to time. Lower temperature after 20 minutes to 200° C.

In the meantime prepare the cream. Mix rice cuisine with each one spoon cashew cream and white almond cream. Add sweet basil and flavour generously with salt and pepper. Add some additional cashew cream if the cream is way too fluid.

Shred the garlic glove and red onion and add some olive oil. Souse the sweet potatoes with this mixture 5 to 10 minutes before they are finished.