Chive Baked Sweet Potatoes

So, this Chive Baked Sweet Potato came out surprisingly good.  The original recipe calls from a regular potato but I paleo-ized it (somewhat). Instead of using a regular potato I used a sweet potato. And instead of soy cheese, I used grated aged parmesan cheese.

This recipe is a keeper — it’s easy, filling and quite tasty. It also uses few ingredients.

So — here’s what you’ll be needing:


You’ll be making a sauce with the cashews and a little bit of water. I was a little skeptical as to whether or not I would like the taste but it turned out quite well.

Cashew Sauce
Cashew Sauce

So … let’s try this simple recipe, shall we?


  • 2 Sweet Potatoes (you could also use yams)
  • 1/2 cup of water
  • 1 cup of raw cashews
  • 1 tablespoon lemon juice (I used freshly squeezed)
  • 3 cloves of garlic, minced
  • Salt (to taste)
  • Handful of Aged Parmesan Cheese, grated
  • Chives, chopped


  1. In a blender, add the cashews, water, lemon juice, garlic and salt then blend it all until it’s creamy.
  2. Poke holes on the top of the sweet potatoes.
  3. Wet 2 paper towels and wrap your sweet potatoes in them.
  4. Put the potatoes with the towels on a microwave safe dish and microwave them for 6-8 minutes (mine took 8 minutes but I had thick potatoes).
  5. After removing the potatoes from the oven, poke them with a skewer or fork to make sure they are cooked all the way through (the skewer/fork should go through easily).
  6. Put a large slit in the top of each potato and add some of the cashew sauce along with some grated parmesan cheese on top.
  7. Put the potatoes back in the microwave (without the towel) for 2 minutes to melt the cheese.
  8. Remove from the microwave and top with chives if you wish.

That’s pretty much it!  Here’s the finished product:

Chive Baked Sweet Potatoes
Chive Baked Sweet Potatoes

Yum, yum, yum! Special thanks to the Vegan Stoner for the original recipe.

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