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Baked Sweet Potatoes & Carrots

Every couple of days I’ll have an email from my Dad, sending me recipes that he wants me to try. Coming from him, these usually involve seasonal veggies that he loves and he always signs off by saying – “I can pick up the veggies from the market.” As you might have guessed from the title, sweet potatoes are at the top of his list, and a staple in our home when winter rolls in. We usually go through the season making baked fries, ‘tikkis’ (Dad’s favourite) or simply boiling them and sprinkling them with some ‘chaat masala’

Over the last few weeks, the frequency of mails with sweet potato recipes seemed to have increased drastically- about 2 a week. And finally, this week, he managed to catch me before I was zipping off for a meeting and complained, “Nobody wants to make anything different for me with sweet potatoes.” Ouch! The “nobody” obviously being me, he never complains about Mom, she’s his golden girl. So off I went, digging out this recipe that I’d earmarked in the December edition of Good Food magazine, and added my own little twist to it!

Out went the 3 Tablespoons of full-fat cream, only to be replaced with cashew “cream”. Ideally, the cashews should be soaked overnight so that they breakdown easily when being blended with water, but if you can’t manage that, a couple of hours of soaking will do just fine. Drain away the soaking water and blend the softened cashews with fresh filtered water – and that’s cashew cream for you!

Both, sweet potatoes and carrots, drive the flavours of this dish towards the sweeter side of the spectrum, but this is isn’t an achingly sweet recipe. A slight sprinkling of salt and a few grinds of fresh pepper will balance out the flavours perfectly. Nothing can be worse than sweet ingredients being forced to take on a savoury façade. I speak of this from experience, when I ordered a Beetroot Fennel Soup for dinner, and couldn’t make my way through it because of how much salt had been added to take away the sweetness of the soup’s star ingredients. Such a loss!

And to talk about my Dad again, well, he’s been beaming ever since he took the first bite of this dish. Mission accomplished, I say!

Recipe adapted from Good Food Magazine (India)

Print Recipe
Baked Sweet Potatoes & Carrots
Every couple of days I’ll have an email from my Dad, sending me recipes that he wants me to try. Coming from him, these usually involve seasonal veggies that he loves and he always signs off by saying – “I can pick up the veggies from the market.” As you might have guessed from the title, sweet pota
Servings
serving
Ingredients
  • 400 gms sweet potatoes , boiled & amp ; peeled
  • 200 gms carrots , peeled & amp ; coarsely grated
  • ¼ tsp nutmeg grated
  • 1/8 tsp cinnamon powder
  • ¼ tsp salt (adjust according to taste)
  • to taste Pepper ,
  • 2 Tablespoons breadcrumbs
  • ½ tsp black sesame seeds
  • Olive oil spray (alternatively, use a brush to grease pan with oil )
  • cashew cream For the
  • 20 grams cashews water + (read post)
Servings
serving
Ingredients
  • 400 gms sweet potatoes , boiled & amp ; peeled
  • 200 gms carrots , peeled & amp ; coarsely grated
  • ¼ tsp nutmeg grated
  • 1/8 tsp cinnamon powder
  • ¼ tsp salt (adjust according to taste)
  • to taste Pepper ,
  • 2 Tablespoons breadcrumbs
  • ½ tsp black sesame seeds
  • Olive oil spray (alternatively, use a brush to grease pan with oil )
  • cashew cream For the
  • 20 grams cashews water + (read post)
Instructions
  1. Soak the cashews in filtered water, for a couple of hours, or overnight if possible. Drain out the water. Use a food processor or blender to blend the softened cashews with 3 Tablespoons of filtered water until the nuts have completely broken down and form a smooth mixture. Set aside.
  2. Pre-heat the oven to 225 degrees Celsius.
  3. In a large bowl, slightly mash together the sweet potatoes grated carrots. Then add the cashew cream, nutmeg cinnamon and salt and pepper to taste, and mash the ingredients together completely until well combined.
  4. Grease 4 ramekins / a medium-sized gratin dish, with olive oil transfer the mixture to bowls / dish. Sprinkle with breadcrumbs black sesame seeds. If using oil spray, spray the top of the mixture with oil. Otherwise, drizzle with a little bit of olive oil.
  5. Bake in the pre-heated oven for 25 minutes or until the top is golden and crunchy. Cool slightly before eating.
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