Rediscover the warmth and comfort of sweet potatoes with this unique recipe passed down from grandma’s kitchen. By pairing the natural sweetness of sweet potatoes with the earthy tones of leeks and spinach, and a creamy, dairy-free sauce, this dish turns a simple meal into a comforting feast that’s both nutritious and satisfying. It’s perfect for anyone looking to enjoy a hearty, plant-based meal that doesn’t skimp on flavor.
Ingredients:
For the Sweet Potato Mixture:
- 1 lb (500g or about 3 medium) Sweet Potatoes, peeled and sliced
- 1 oz (30g or 2 tbsp) Dairy-Free Butter
- 6 oz (250g) Sliced Leeks
- 24 oz (700g) Raw Spinach, divided into two 12 oz portions
- 1 Garlic Clove, minced
- Salt and Black Pepper, to taste
For the Cream:
- 5 oz (130g or 1 cup) Cashews, soaked for 4 hours or overnight
- 3 tbsp Nutritional Yeast, for a cheesy flavor
- 9 oz (250ml or 1 cup) Vegetable Stock
- 5 oz (150ml or 2/3 cup) Dairy-Free Milk
- 1 tsp Dijon Mustard
Instructions:
- Prepare the Sweet Potato Mixture:
- In a large skillet, melt the dairy-free butter over medium heat.
- Add the sliced leeks and minced garlic, sautéing until the leeks are tender and translucent.
- Add the sliced sweet potatoes to the skillet, seasoning with salt and black pepper. Cook, stirring occasionally, until the potatoes begin to soften.
- Gradually add half of the spinach, allowing it to wilt before adding the second half. Continue to cook until all the spinach has wilted and the sweet potatoes are tender. Remove from heat.
- Make the Creamy Sauce:
- In a blender, combine the soaked cashews, nutritional yeast, vegetable stock, dairy-free milk, and Dijon mustard. Blend until smooth and creamy. Adjust seasoning as needed.
- Combine and Bake:
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer the sweet potato and spinach mixture.
- Pour the creamy cashew sauce over the sweet potato mixture, spreading it evenly.
- Bake in the preheated oven for about 20-25 minutes, or until the top is golden and bubbly.
- Serve:
- Let the dish cool slightly before serving. This sweet potato bake is excellent on its own or can be served alongside a light salad or steamed vegetables for a complete meal.
Additional Information:
- Nutritional Benefits: This dish is rich in vitamins A, C, K, iron from the spinach, and healthy fats from the cashews. It’s an excellent option for those on a vegan or dairy-free diet.
- Serving Suggestions: Enhance this meal with crusty bread or a side of quinoa for added protein.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Conclusion: Grandma’s sweet potato recipe not only fills the belly but also warms the heart. It’s a testament to the versatility of sweet potatoes and showcases how traditional ingredients can be transformed into modern, health-conscious meals. Enjoy the creamy texture and robust flavors of this delightful dish, a true comfort food redefined.