Recipe: Delicious RAW SWEET POTATO and SPINACH STACK

RAW SWEET POTATO and SPINACH STACK. Place sweet potato rounds in a single layer on a parchment-lined baking sheet. Coat the tops of the sweet potato rounds with coconut oil. Remove the sweet potato rounds from the oven and let cool for a few minutes.

How to Store A simple root vegetable and spinach soup with sweetness from carrot and sweet potato and a warmth from spices. The days started to stretch out, the sun came out and I thought I was over soup. I thought salads were the what it was all about, but the weather has been all over the place here in Scotland with some hot sunny, days and other bright. You can cook RAW SWEET POTATO and SPINACH STACK using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of RAW SWEET POTATO and SPINACH STACK

1. You need 1 of sweet potato, sliced (24 pieces) 1.5mm thin.
2. You need 150 grams of cream cheese.
3. You need 1 1/2 cup of baby spinach leaves, roughly chopped.
4. It's 40 grams of pistachios, chopped.
5. It's 1 tsp of powder veggie stock.
6. It's of honey.
7. It's of salt and white pepper.
8. It's of olive oil.
9. You need of VEGAN OPTION.
10. Prepare of vegan option.
11. It's 150 grams of silken tofu or cashews (soaked in water).
12. Prepare 1 1/2 cup of baby spinach leaves, roughly chopped.
13. It's 1 tsp of powder veggie stock.
14. Prepare 40 grams of pistachios, chopped (if using tofu).
15. It's of salt and white pepper.

There will still be small chunks of potato and potato skin in the mixture. In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Sweet potatoes are a great source of fiber, vitamins, and minerals. Keep in mind that iron absorption is influenced by how much iron you already have in your body and by other nutrients that you eat with your meals.

RAW SWEET POTATO and SPINACH STACK instructions

1. Place the cream cheese in a bowl and put into the microwave to soften slightly..
2. 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..
3. Or. Blitz together the vegan option. Taste. Season. Pour into piping bag and place in fridge..
4. 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..
5. Note: the 1st and 3rd pics, slices are at 3mm. The 2nd pic, the slices are at 1.5mm.

Crispy on the edges, salty and sweet with a hint of rosemary, these Roasted Sweet Potato Stacks are made in a muffin tin which helps keep the stack together. This is my favorite way to eat sweet potatoes and I make this regularly. I recommend cooking them until they're done to your taste. I also substitute baby spinach if I don't have regular spinach. With roasted sweet potato, baby spinach, wild rice, feta and almonds drizzled with a honey lemon lemon sauce, there's a great variety of textures and flavours.