Sweet Potatoes Served On A Bed Of Tofu Cream, With Cranberries And Nuts

• • 3 sweet potatoes
  • 120 g salted tofu
  • 70 g raw cashew
  • Zest of a lemon
  • Juice from 1/2 lemon
  • 50 ml water
  • 1 handful of cranberries
  • 1 handful of walnuts
  • Salt & pepper to taste
  • Fresh parsley to serve

• • To serve, spread a generous layer of the tofu cream on a plate, arrange the sweet potatoes on top, and sprinkle with additional chopped cranberries and parsley for added flavor and color.

• • Begin by peeling the sweet potatoes and slicing them into rounds about 2 cm thick.
  • Next, line an oven tray with parchment paper, lightly spray it with olive oil, and arrange the sweet potato rounds on the tray.
  • Season the potatoes with salt and pepper according to your taste preferences, then give them another light spray of olive oil.
  • Bake the sweet potatoes in a preheated oven at 200 degrees Celsius for approximately 30 minutes.
  • While the potatoes are baking, prepare the accompanying cream:
  • In a food processor, combine cashews, tofu, lemon juice, lemon zest, and water.
  • Blend until a creamy consistency is achieved, then add the cranberries and walnuts.
  • Pulse briefly to incorporate the cranberries and walnuts, leaving them in larger, distinct pieces rather than finely mixed.