- 2 medium sweet potatoes
- 1 teaspoon salt + pinch of salt
- 1 tablespoon cashew butter
- 1 1/2 tablespoon nutritional yeast
- 1/8 teaspoon garlic powder
- 4 slices of worthy bread (I opt for whole wheat sourdough)
- 2 tablespoons vegan pesto
- handful of arugula
Boil potatoes: Scrub sweet potatoes until clean and cut into even cubes. Leave the skin on! Toss cubed potatoes into a saucepan and cover in cold water. (Beginning with cold water will help them cook evenly). Stir in the salt. Bring the water to a boil and then reduce to a simmer. To eschew mushy potatoes, do not cover the pot. Check the potatoes after 5 minutes. They are done when soft and smashable.
- Mash potatoes: Drain potatoes well, and transfer to a bowl. Smash them to desired consistency with a fork or potato masher. Mix in cashew butter and nutritional yeast by hand or with electric mixer. Season to taste with salt and garlic powder.
- Toast bread: Plug in toaster. Toast bread. Unplug toaster.
- Assemble toast: Spread pesto on freshly toasted bread. Be loving. Slather mashed sweet potato onto each piece of toast and top with arugula. Serve warm. Serve immediately.
REASONS TO LOVE
Sweet potatoes are packed with vitamin A and beta-carotene. Pairing sweet potatoes with a modest amount of unsaturated fat (provided here by the cashews and pesto) has been shown to increase beta-carotene uptake. Nutritional yeast brings vitamin B12, fiber, protein, and a host of minerals to the table. For those not familiar with nutritional yeast, despite its regrettable name, this food is magic. Nutritional yeast (or "nooch") brings a deep umami flavor to plant based dishes. In combination with the recipe's cashew butter & garlic, nooch starts to taste a lot like Parmesan cheese. This centers the creamy sweetness of the potato mash beautifully between the zest of the pesto below and the peppery spice of arugula on top.