There are two things a baked kumara needs as companions; bacon and sour cream. These are two things we have lived without for quite some time, but I was thrilled to find some nitrate (& other preservative) free bacon at our local market recently, so I thought I would put it to good use on a simple baked kumara with deliciously dairy free ‘sour cream’. Oh. My. Gosh. Simply irresistible!
Gluten, dairy, refined sugar and egg free, paleo and vegan option.
Kumara / Sweet Potato (one per person)
3/4 cup raw cashew nuts (ideally soaked in water and 1/2 tsp salt for 3 hours,but this is optional)
1/4 tsp Nutritional yeast (yeast flakes)
Bacon, to serve (use red capsicum, tomato or olives etc for vegan/palo)
Parmesan pizza topping, to serve (http://littlebare.net/2014/11/27/parmesan-pizza-topping-dairy-free/)
Preheat oven to 180 degrees on fan bake.
1. Wash kumara, coat in olive oil and wrap in tin foil. Cook in preheated oven for around 35 – 40 minutes until soft through to the centre when tested with a fork or sharp knife.
2. To make sour cream, drain cashew nuts (if you soaked them) and blend with 2 Tbs fresh water, 1/2 tsp salt, 1/4 tsp nutritional yeast and the juice of one lemon until smooth and creamy (add more water as required).
3. Once kumara is cooked, allow to cool slightly then cut into halves and top with sour cream and desired toppings (I obviously used bacon and our little bare Parmesan pizza topping!).
x Aunty Bee