|20 min||1 h||2|
|2 large potato||Sweet potato (more if you're doubling recipe)|
|1 tbsp||Coconut oil|
|2 pinch||Sea salt|
|1 large||Carrots (grated)|
|1 bunch||Green onion, scallion, ramp (chopped, white and light green parts only)|
|1 piece, 1-inch||Ginger root (famous almond sauce)|
|1 clove(s)||Garlic (famous almond sauce)|
|1 tbsp||Almond butter (famous almond sauce)|
|1/2 whole lime(s)||Lime juice (fresh) (famous almond sauce)|
|1/2 tbsp||Coconut aminos, Coconut Secret (famous almond sauce)|
|1/2 tsp||Hot pepper (chili) flakes (famous almond sauce)|
|1/2 tbsp||Sesame oil (famous almond sauce)|
|1/4 cup||Water (famous almond sauce)|
|1 pinch||Sea salt (famous almond sauce)|
|1 tbsp||Cilantro (coriander) (famous almond sauce - chopped)|
|1/2 cup||Cilantro (coriander) (about a handful, chopped)|
Scrub sweet potatoes, pat dry, rub with coconut oil and sprinkle with salt. Bake at 400 F on a parchment or foil-lined baking sheet for 1 hour, or until soft and creamy inside.
Make a slit down the middle. Drizzle with Almond Sauce, top with carrots, green onions, cilantro and drizzle again.
Famous Almond Sauce:
This sauce can be watered down as the sauce for this dish, if necessary.
Add everything to the food processor and blend until smooth.