Cashew Sweet Potato Medallions with Fried Sage Leaves and Sweet Ginger Sauce

This recipe honestly feels a little like cheating because it’s just so, so easy that there isn’t much of  “recipe” to speak of. Sweet potatoes, like all potatoes do take some time to bake but slicing them into medallions will cut about 15 minutes off your total baking time. This makes a great mid-week “set it and forget it” kind of recipe. Just whip up the topping in the last 10 minutes and you’re ready to eat!

Sweet potatoes! They are cheap, full of Vitamin A, beta-carotene, vitamin C, and magnesium and can help fight inflammation within the body. Naturally sweet, with far fewer carbs that white or yellow potatoes, they are pretty much a staple in any plant-based diet, but many people only seem to break out the sweet potato recipes during the holidays! Let’s face it, the traditional candied topping or old-fashioned marshmallow crust just doesn’t seem appropriate in the middle of Summer…but with under 10  ingredients, you’ll love this quick and easy recipe for Cashew Sweet Potato Medallions with Fried Sage Leaves and Sweet Ginger Sauce.

What you are going to need to buy:

Medium Sweet Potato, cut into slices

White Vinegar

Agave Syrup

Powdered Ginger

Fresh Sage Leaves

Olive Oil

Salt & Pepper

Vegan Mayo - (we like JUST Mayo)

Cashews
 

What you are going to need to do:

Preheat your oven to 400.
Begin by carefully slicing your sweet potato into medallions. (This step is optional…but will decrease baking time.) Arrange pieces of sliced sweet potato in loose foil packet, sprinkle with olive oil and salt and bake for about 30-40 minutes depending on the size of your potato.

Toward the last ten minutes of baking, open the top of the foil packet, leaving the ends crimped so that all of the contents remains inside, and finish baking with the top of the potato open and exposed in the oven.

In a saucepan or small skillet heat 2 tablespoons of oil on medium heat. Once oil is shimmering toss in 5-6 small to medium fresh sage leaves. You will hear them spit and crackle. Fry for 1 minute and remove. Set on a paper towel to absorb excess oil. After oil cools, store your sage infused oil in a small container for use in other recipes.

In a small dish combine 2 tablespoons vegan mayo with a splash of white vinegar, agave syrup, and powdered ginger. (Add ginger to taste…but, be brave, don’t skimp!)

Take the largest two fried sage leaves and finely chop.

Remove sweet potato from oven and let stand 1-2 minutes before serving. Top the sweet potato with the Sweet Ginger Sauce, sprinkle with sage leaves, both chopped and whole, and add a handful of cashews.

Tip: Might as well double the recipe! These sweet potatoes reheat for lunch the next day like a dream! Reserve the ginger sauce and cashews and add after you reheat the sweet potato in the microwave, for an easy work-lunch that you’re coworkers will crave!