Sweet potatoes are one of my favorite root vegetables. They’re a rich source of the vitamin A precursor beta-carotene, which is essential for immune health and good eyesight, and also acts as an antioxidant.
Ingredients
Sweet Potatoes
- 3 long and thin sweet potatoes, unpeeled
- 1 tablespoon ghee
- 1 tablespoon smoked paprika
- 1 ¼ teaspoons sea salt
- 1 tablespoon pepper
Hazelnut Crumble
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 ½ tablespoons ghee
- ½ cup blanched hazelnuts, finely chopped
- ¼ cup raw white sesame seeds
- ¼ teaspoon salt
- Zest of 1 lemon
Hemp Seed Cream
- 1 cup hulled hemp seeds
- 1 ⅓ cups water
- 2 large garlic cloves
- Juice of 2 limes
- 2 tablespoons fresh tarragon
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Preparation
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Preheat the oven to 425°F.
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Cut sweet potatoes in half, lengthwise. In a large mixing bowl, combine ghee, paprika, salt, and pepper and toss with the sweet potato halves.
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Cover a large baking sheet with parchment paper and place the sweet potatoes on top. Bake for 30 minutes, then flip and bake for another 15 minutes.
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To make the crumble: With a mortar and pestle, grind cumin and fennel seeds. Heat a skillet with ghee over medium heat, adding hazelnuts once the ghee is melted. Stir using a wooden spoon for 1 minute, then add the sesame seeds and stir for 1 minute. Add the ground cumin and fennel seeds to the skillet and stir for 2 more minutes. Then add salt and lemon zest, stir, and remove from heat.
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To make the hemp seed cream: Add the hemp seeds, water, garlic cloves, lime juice, tarragon, olive oil, and sea salt into a blender and blend for 2 minutes.
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To serve, spread the hemp cream on a large plate. Place sweet potatoes on top, then sprinkle with the crumble
Preheat the oven to 425°F.
Cut sweet potatoes in half, lengthwise. In a large mixing bowl, combine ghee, paprika, salt, and pepper and toss with the sweet potato halves.
Cover a large baking sheet with parchment paper and place the sweet potatoes on top. Bake for 30 minutes, then flip and bake for another 15 minutes.
To make the crumble: With a mortar and pestle, grind cumin and fennel seeds.
Heat a skillet with ghee over medium heat, adding hazelnuts once the ghee is melted. Stir using a wooden spoon for 1 minute, then add the sesame seeds and stir for 1 minute. Add the ground cumin and fennel seeds to the skillet and stir for 2 more minutes. Then add salt and lemon zest, stir, and remove from heat
To make the hemp seed cream: Add the hemp seeds, water, garlic cloves, lime juice, tarragon, olive oil, and sea salt into a blender and blend for 2 minutes.
To serve, spread the hemp cream on a large plate.
Place sweet potatoes on top, then sprinkle with the crumble .
Nutritional Analysis Per Serving: Calories: 370, Fat: 29 g, Saturated Fat: 6 g, Cholesterol: 14 mg, Fiber: 5 g, Protein: 12 g, Carbohydrates: 19 g, Sodium: 823 mg
