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We hope you got insight from reading it, now let’s go back to raw sweet potato and spinach stack recipe. You can cook raw sweet potato and spinach stack using 15 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare RAW SWEET POTATO and SPINACH STACK:
- Get 1 sweet potato, sliced (24 pieces) 1.5mm thin
- Get 150 grams cream cheese
- You need 1 1/2 cup baby spinach leaves, roughly chopped
- Get 40 grams pistachios, chopped
- Provide 1 tsp powder veggie stock
- Take honey
- Use salt and white pepper
- Take olive oil
- Provide VEGAN OPTION
- Take vegan option
- Use 150 grams silken tofu or cashews (soaked in water)
- Use 1 1/2 cup baby spinach leaves, roughly chopped
- Prepare 1 tsp powder veggie stock
- Prepare 40 grams pistachios, chopped (if using tofu)
- Provide salt and white pepper
Steps to make RAW SWEET POTATO and SPINACH STACK:
- Place the cream cheese in a bowl and put into the microwave to soften slightly.
- In a food processor, add cream cheese, spinach, stock, pistachios and a tiny drizzle of honey. Blitz until mixed well but not smooth. Taste. Season. Pour into a piping bag. Place in the fridge to firm up. Roughly 30 minutes.
- Or. Blitz together the vegan option. Taste. Season. Pour into piping bag and place in fridge.
- Place a sweet potato slice on a plate. Pipe on the spinach mixture. Place on another sweet potato and repeat. Drizzle over some olive oil and sprinkle with crushed pistachios.
- Note: the 1st and 3rd pics, slices are at 3mm. The 2nd pic, the slices are at 1.5mm
Add chopped fresh coriander (also optional) and season with plenty of salt. Add the milk, garlic, and sun-dried tomatoes and whisk to combine. Spread the spinach over the sweet potato crust. Oven Roasted Sweet Potatoes Haiku: "Yay, no marshmallows! Savory sweet potatoes, glad that I found you!" Super easy recipe and delicious; I left mine in longer, stirring frequently enough that the sweet potatoes browned evenly, but my onions were a little burnt and shrivel-y.
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