Hemp-Cream Hazelnut Sweet Potatoes

Hemp-Cream Hazelnut Sweet Potatoes

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6 Servings
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Prep Time

20 Minutes
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Cook Time

40 Minutes

Sweet potatoes are one of my favorite root vegetables. They’re a rich source of the vitamin A precursor beta-carotene, which is essential for immune health and good eyesight, and also acts as an antioxidant.

Ingredients

Sweet Potatoes

  • 3 long and thin sweet potatoes, unpeeled
  • 1 tablespoon ghee
  • 1 tablespoon smoked paprika  
  • 1 ¼ teaspoons sea salt 
  • 1 tablespoon pepper 

 

Hazelnut Crumble

  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 ½ tablespoons ghee
  • ½ cup blanched hazelnuts, finely chopped
  • ¼ cup raw white sesame seeds
  • ¼ teaspoon salt
  • Zest of 1 lemon 

 

Hemp Seed Cream

  • 1 cup hulled hemp seeds
  • 1 ⅓ cups water 
  • 2 large garlic cloves 
  • Juice of 2 limes 
  • 2 tablespoons fresh tarragon
  • 1 tablespoon olive oil  
  • ½ teaspoon sea salt

 

Preparation

  1. Preheat the oven to 425°F. 

  2. Cut sweet potatoes in half, lengthwise. In a large mixing bowl, combine ghee, paprika, salt, and pepper and toss with the sweet potato halves. 

  3. Cover a large baking sheet with parchment paper and place the sweet potatoes on top. Bake for 30 minutes, then flip and bake for another 15 minutes.

  4. To make the crumble: With a mortar and pestle, grind cumin and fennel seeds. Heat a skillet with ghee over medium heat, adding hazelnuts once the ghee is melted. Stir using a wooden spoon for 1 minute, then add the sesame seeds and stir for 1 minute. Add the ground cumin and fennel seeds to the skillet and stir for 2 more minutes. Then add salt and lemon zest, stir, and remove from heat.

  5. To make the hemp seed cream: Add the hemp seeds, water, garlic cloves, lime juice, tarragon, olive oil, and sea salt into a blender and blend for 2 minutes. 

  6. To serve, spread the hemp cream on a large plate. Place sweet potatoes on top, then sprinkle with the crumble 

Preheat the oven to 425°F. 

Cut sweet potatoes in half, lengthwise. In a large mixing bowl, combine ghee, paprika, salt, and pepper and toss with the sweet potato halves. 

Cover a large baking sheet with parchment paper and place the sweet potatoes on top. Bake for 30 minutes, then flip and bake for another 15 minutes.

To make the crumble: With a mortar and pestle, grind cumin and fennel seeds.

Heat a skillet with ghee over medium heat, adding hazelnuts once the ghee is melted. Stir using a wooden spoon for 1 minute, then add the sesame seeds and stir for 1 minute. Add the ground cumin and fennel seeds to the skillet and stir for 2 more minutes. Then add salt and lemon zest, stir, and remove from heat

To make the hemp seed cream: Add the hemp seeds, water, garlic cloves, lime juice, tarragon, olive oil, and sea salt into a blender and blend for 2 minutes.

To serve, spread the hemp cream on a large plate.

Place sweet potatoes on top, then sprinkle with the crumble ​​​.

Nutritional Analysis Per Serving: Calories: 370, Fat: 29 g, Saturated Fat: 6 g, Cholesterol: 14 mg, Fiber: 5 g, Protein: 12 g, Carbohydrates: 19 g, Sodium: 823 mg

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