Sweet Potato Cream Sauce 2 Ways
Sweet potatoes are my favorite of all the potatoes. They offer so many other nutritional benefits over the standard white potato. I've made plenty of sweet potato based dishes on i am rorie like my Sweet Potato Ginger Soup perfect for these cold Chicago winters.. There's also my Loaded Sweet Potato Buddha Bowls for when you don't want to cook but have plenty of leftovers to use up.
Winter has finally arrived full force in Chicago (hello regular below freezing days!), I've been spending more time at home and especially in my kitchen. It's so easy to resort to ordering in when it's this cold but I feel bad just thinking about another human going outside to bring me food so I don't have to. I will admit there are times when I'm forced to call Dimo's because who doesn't love a good slice of vegan 'za?
However, I'm here to share with you one of my absolute all time favorite new sauces! I didn't want to include in the title what this can be used with because I think it'd be delicious on a variety of foods. I've served this with pasta, drizzled it on tacos and nachos, and have also dipped avocado fries in this creamy, sweet and savory sauce. It's very diverse and easy to make, which, again, is my M.O. at i am rorie.
Sauces, in my opinion, can be more important than the main ingredient itself sometimes. We order pasta at a restaurant because who doesn't love this classic comfort food, but the part we really enjoy is the sauce, right? No one wants to eat a pile of plain noodles! We want the vibrant, flavorful marinara it's coated in!
I'm a sauce hoarder. If you looked inside my fridge, you'd find four different types of mustard, two vegan mayo varieties, ketchup, BBQ sauce, garlic dip... anything that can be dipped, drizzled, or doused over a bed of fries, salad, pasta or anything else of the like can be found in my fridge. Some may say I have problem. I wouldn't deny it, probably.
The base of this sauce is easily transformable to fit whatever you may be making. As I mentioned above, there's a variation to this decadently smooth sweet potato cream for pasta, avocado fries, and tacos! If none of these flavor combinations sound particularly interesting to you or if you have another combination in mind, the base can easily be altered for whatever you prefer. Get creative and enjoy!
- 2 cups cubed sweet potatoes
- 2 tbsp neutral oil (olive or avocado)
- 1 tsp finely ground salt
- 1 cup unsweetened plain vegan yogurt (I prefer Forager's Cashewgurt)
- 4 whole cloves garlic
- 1/4 cup nondairy milk (for thinning - you may need more or less depending on your sweet potatoes starchiness)
- 2 extra whole cloves garlic
- 1/2 cup freshly chopped parsley
- 1/2 tsp cinnamon
- 1 de-seeded red bell pepper
- 2 tsp smoked paprika
- 2-3 shakes of tobasco
- 1/2 tsp black pepper
- 1/4 cup chopped fresh coriander or cilantro
- Preheat your oven to 425 degrees. Peel your sweet potatoes, cube them, and toss them in the oil and salt. Place on parchment lined baking sheet and cook in the oven for 30-35 minutes.
- Once 30-35 minutes have passed, remove the baking sheet from the oven, and add the sweet potatoes, garlic cloves, nondairy milk, salt, and yogurt to a blender or food processor. Blend until well combined.
- Now, add the ingredients for whichever type of sauce you want to make. If you want your sauce to be runnier or less thick, add 1-2 tbsps of water at a time until you reach your desired consistency.
- Top off your pasta, tacos, nachos or dip your fries into either of these delicious sauces and enjoy! Either recipes will stay fresh tasting for up to a week after making.