Sweet Potatoes a la Creme

These are really delicious. The combination of the sweetness of the sweet potatoes and the savory seasonings, plus the ease in preparation make for a wonderful dish, which you could eat simply with a good salad or pair with anything else you might want to have, like some of our meat substitute recipes, for example. The oven and the blender do the heavy lifting with this one, so it is wonderful, hearty and satisfying for when you don't feel like cooking much, Enjoy!

2 pounds sweet potatoes, peeled and cubed
1 cup tofu, drained
1/2 cup raw cashews, rinsed and drained
1 cup plain rice or soy milk
2 Tbsp, cornstarch
Salt to taste
3 Tbsp. sweet paprika powder
2 Tbsp. onion powder (if you don't like your food so spicy, use only 1 tsp. of onion powder)
1 tsp. garlic power or to taste
1 1/2 Tbsp. vegan Chicken Seasoning
1 tsp. coriander powder
2 Tbsp. olive oil

In a blender put all the ingredients except the olive oil and the sweet potatoes and process till creamy smooth.
Oil a baking dish and put the sweet potatoes in it and pour the cream over them.
Bake at 350° F until golden brown and tender. Some ovens might be faster than others.

Yield depends on size of portions.

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