Potatoes galore! What's not to love about these incredibly delicious starchy veggies? I noticed one gorgeous and HUGE sweet potato in the grocery store and just had to buy it. First I thought I would make a curry out of it. But then I was thinking that I don't want to kill the sweet potato's incredible organic flavor with any spices. So I just cut it into cubes, mixed the cubes with a little bit of olive oil, salt and pepper. Baked them until soft, covered them with creamy coconut milk and nooch mixture and the most incredible dish was born. I'm telling you, it's mindblowing! Yes, simple sweet potato with just salt, pepper and coconut milk. You wouldn't believe how great it tastes. I served it with fluffy mashed potatoes and it was a match made in heaven.
I still can't believe how great can plants taste. I just adore plants and all the dishes I can create out of them. Like in this recipe, you just take two different kinds of potatoes and you have a royal lunch or dinner! Me and my love both enjoyed this meal so much that it will definitely be in our menu for a long time. Imagine fluffy and pillowy soft mashed potatoes served with succulent and sweet potatoes covered in cheesy and creamy coconut sauce. I actually drool in my mind when writing this. And you can totally sub the coconut milk for any other vegan cream if you want. Coconut milk is just widely available in almost every store and it makes an unbelievably great cream sauce for almost any dish.
Are you on your way to the grocery store yet?
Preparation time: 35-40 minutes
Serves: 4 people
For the sweet potato:
- one large sweet potato (1,7 lbs / 800 g)
- 2 Tbsp oil
- ½ tsp salt
- ½ tsp ground black pepper
For the creamy sauce:
- 14 oz / 400 g can coconut milk
- ½ tsp salt
- 3 Tbsp nutritional yeast flakes (yo can leave them out, if you don't have any)
- + mashed potatoes for serving
Preheat the oven to 400 F / 200 C. Peel the sweet potato and cut into medium cubes. Mix with oil, salt and pepper. Bake for 25 minutes. In the meantime, you can make the mashed potatoes and creamy sauce. For the sauce, bring the coconut milk to a boil, add salt and nutritional yeast flakes. Stir and boil for a minute. When the potato cubes have been cooking for 25 minutes, cover them with the coconut sauce and bake for another 10 minutes. Serve with mashed potatoes.