Preparation Time
1 hour, Serves 1-2 people


  • 1 sweet potato, peeled and cut in half
  • Olive oil
  • 1 cup cashews, raw unsalted
  • 1/2 cup water (more if needed)
  • Cumin
  • Spinach
  • Salt
  • Pepper


  1. Pre-heat oven to 400 degrees
  2. In a pyrex dish, drizzle sweet potato halves with olive oil and brush it to coat evenly
  3. Place the pyrex dish into oven for approximately 45-minutes
  4. When sweet potato is soft, remove from oven (check by sticking the tip of a knife in the center)
  5. Meanwhile, place cashews into a blender
  6. Add the water to the blender gradually and blend until smooth
  7. Add cumin, salt, pepper to the cream taste
  8. Transfer to a bowl
  9. Heat saucepan on medium heat with olive oil
  10. Add 2 cups spinach
  11. Sautee spinach in olive oil until just wilted.
  12. Salt spinach to taste
  13. Compose the dish topping the potato halve first with the spinach, then the cashew cream.
  14. Serve