Roasted Sweet Potato and Cashew Sour Cream

1 large sweet potato, sliced in 1/2 inch rounds

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon salt

Cracked pepper to taste

1 tablespoons grapeseed or olive oil

1/2 onion, cut in half and thinly sliced (about 1/2 cup)

1 lemon

1 bunch scallion, white parts only, cut diagonally

2 red radishes, sliced thinly

 

Cashew Sour Cream

*1 cup cashew, soaked overnight

2 cups water

1 garlic clove, minced

1/2 teaspoon salt

1/2 teapoon cracked black pepper

1/4 teaspoon cayenne pepper

1 tablespoon lemon juice

Preheat the oven to 350 degrees. Put the sliced sweet potato in a medium size boil and drizzle the oil over the sweet potato and evenly distribute the cinnamon, nutmeg, salt and cracked black pepper. Mix well and be sure to coat each potato with oil and the spices. Place the sweet potato on a sheet tray and put in the oven for 20 minutes.

For the sauce soak the cashew in a container, over night, or at least eight hours, room temperature. In a blender, add the lemon juice, minced garlic, salt, black pepper and cayenne and blend until smooth Taste and adjust seasoning, you may want to add more cayenne if you want it spicy.

*If you want to use vegan sour cream, you can replace the cashews with 3/4 cup sour cream.