Ingredients
For the Cashew Aioli
- 200 g cashew nuts
- 200 ml water
- 3 cloves garlic
- 2 tsp cider vinegar
- 1 tsp salt
- ½ tsp mustard
For the Potatoes
- 4 sweet potatoes
- 1 tsp coarse sea salt
- 4 tbsp olive oil
Extras
- 1 handful alfalfa sprouts
- ½ bunch coriander
How to Make It
- Soak the cashews overnight in plenty of water. Drain and rinse them well under running water.
- Prick the sweet potatoes all over with a fork. Coat them with salt and olive oil, and wrap them in baking paper.
- For the cashew aioli, combine all the ingredients in a blender and finely purée them.
- Bake the sweet potatoes in their parcels over indirect heat with the lid closed for 30–45 minutes.
- Cut the sweet potatoes open, fill them with the aioli and sprouts, and top with coriander.
