Roasted Sweet Potatoes
with Spicy Cashew Sauce & Kraut
- 2 sweet potatoes
- 2 garlic cloves
- ½ cup cashews
- 2 tbsp rice vinegar
- 2 tsp agave
- 1 tsp tamari
- 1 tsp Aleppo pepper
- 8 oz Swiss chard
- 1 Thai chile
- 1 lime
- 4 oz sauerkraut
- 2 tsp (4 tsp) vegetable oil*
- 2 tbsp + 1 tsp (4 tbsp + 2 tsp) olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large skillet
- Baking sheet
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Rub the halved sweet potatoes with 2 tsp (4 tsp) vegetable oil, sprinkle with salt and pepper, place cut-side down, and bake until tender, 22 to 26 minutes.
Peel the garlic. Add peeled garlic, just ⅓ cup (⅔ cup) cashews, rice vinegar, agave, tamari, Aleppo pepper, 2 tbsp (4 tbsp) olive oil, and 3 tbsp (4 tbsp) warm water to a blender. Blend the spicy cashew sauce until smooth. Taste, and add salt as necessary.
Thinly slice the Swiss chard leaves and stems. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Thinly slice the Thai chile(s). Place remaining cashews in a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop.
Heat 1 tsp (2 tsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced Swiss chard leaves and stems, and cook until just wilted, 2 to 3 minutes. Remove from heat, and add lime juice and a pinch of salt.
Divide the sautéed Swiss chard between large plates. Top with roasted sweet potatoes and sauerkraut. Drizzle everything with spicy cashew sauce and sprinkle with chopped cashews and sliced Thai chile. Serve with lime wedges. Tuck in!