Ahh, sweet potatoes. Nutritious, versatile and oh so tasty. Like the bright orange colour suggests, sweet potatoes are rich in not only beta carotene, but also vitamin B6, vitamin D, vitamin C, potassium, iron and magnesium. 1 medium-sized sweet potato contains over 750% of the daily recommended intake for vitamin A and around 70% for vitamin C. And before you ask; no, you can not OD on vitamin A, provided it comes from a natural source and not pills. Whoever said you will be deficient in vital nutrients as a vegan should reconsider their statement right away and eat some sweet potato. Seriously though, fruit and vegetables are without a doubt the most nutritious foods on the planet!
Anyways, one of my favorite ways to eat sweet potato is by baking it and then proceed to add a large dollop of homemade vegan sour “cream”. In this dish I used a brand new sour cream recipe that calls for tofu, making it perfect for those with a nut-allergy but not quite so good for the ones with a soy-allergy. To cater to everyone’s dietary needs, you can choose to use my Raw Vegan Cashew Sour Cream instead if you do not wish to use tofu and stick to this one if you cannot eat nuts. Everybody wins!