Ingredients
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1 cup raw cashews
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2 pound assorted mushrooms, sliced
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4 tablespoon olive oil
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Salt and pepper
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1 tablespoon chopped garlic
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2 tablespoon chopped fresh oregano
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1 cup chopped onion
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2 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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1 28 ounce can crushed tomatoes
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2 pound sweet potatoes, peeled and cut into chunks
Directions
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For cashew cream: Soak cashews in 2 cups water at least 4 hours. Drain, reserving liquid. Transfer cashews to a blender. Blend, adding reserved liquid 2 tablespoons at a time until the consistency of buttercream frosting, 6 to 8 tablespoons liquid total.
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Preheat oven to 400°F. Line a baking pan with parchment paper. Add mushrooms and 2 Tbsp. oil. Sprinkle with salt and black pepper; toss to coat. Bake 20 to 25 minutes or until mushrooms are crisp and pan is dry, stirring every 5 minutes. Stir in garlic and oregano; season to taste. Reduce oven to 350°F.
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For tomato sauce: In a large pot heat remaining 2 Tbsp. oil over medium. Add onion; sprinkle with salt and pepper. Cook 5 to 8 minutes or until onion softens and starts to turn golden, stirring occasionally. Add cinnamon and nutmeg. Cook and stir 30 seconds or until fragrant. Add tomatoes. Bring to boiling; reduce heat. Simmer 30 to 35 minutes or until thickened, stirring occasionally; season to taste.
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For mashed potatoes: Place potatoes in a large pot with enough cold water to cover by 1 inch. Add a generous pinch of salt. Bring to boiling. Keep water bubbling steadily until potatoes are fork-tender, 10 to 25 minutes depending on size of pieces. Drain, reserving some liquid.
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Using a potato masher, mash sweet potatoes in pot. Add two-thirds of the cashew cream and about 1/4 cup reserved cooking liquid; sprinkle with salt and pepper. If potatoes are too thick, add cooking liquid 1 tablespoon at a time until creamy. Season to taste.
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Spread tomato sauce in a 2-quart baking dish. Add mushrooms in an even layer. Carefully spread mashed potatoes on top to completely cover. Spread on remaining cashew cream. Place a foil-lined baking sheet on oven rack below dish. Bake 45 to 50 minutes or until sauce is bubbling and top is browned. Let stand a few minutes before serving. If desired, sprinkle with additional oregano. Serves 4 to 6.
Nutrition Facts (per serving)
| 595 | Calories |
| 29g | Fat |
| 75g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 595 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 5g | 25% |
| Sodium 1641mg | 71% |
| Total Carbohydrate 75g | 27% |
| Total Sugars 25g | |
| Protein 20g | 40% |
| Vitamin C 32.1mg | 36% |
| Calcium 188mg | 14% |
| Iron 7.6mg | 42% |
| Potassium 2199mg | 47% |
| Folate, total 99.7mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 1.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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