This Sweet Potato and Cashew Bake is a mouthwatering side dish that combines the creaminess of sweet potatoes with the crunchiness of cashews. It's a perfect addition to any holiday meal or weeknight dinner. The sweetness of the potatoes pairs perfectly with the nutty flavor of the cashews, creating a satisfying and nutritious dish. This recipe is easy to make and requires simple ingredients that are readily available in most kitchens. Follow these steps to create a flavorful and comforting Sweet Potato and Cashew Bake.
Ingredients
- 4 large sweet potatoes
- 1 cup cashews
- 1/4 cup butter, melted
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat the oven to 375°F (190°C).
- Peel and slice the sweet potatoes into 1/4-inch thick rounds.
- In a large mixing bowl, combine the melted butter, maple syrup, cinnamon, nutmeg, salt, and black pepper. Mix well.
- Add the sweet potato slices to the bowl and toss to coat them evenly with the butter and spice mixture.
- Grease a baking dish with butter or cooking spray. Transfer the coated sweet potato slices to the baking dish, arranging them in a single layer.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- While the sweet potatoes are baking, chop the cashews into small pieces.
- After 30 minutes, remove the foil from the baking dish and sprinkle the chopped cashews over the sweet potatoes.
- Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the sweet potatoes are tender and the cashews are golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
