THE RECIPE JOURNAL · Side Dish
Sweet Potato Bake with Cashew Crunch
This cozy dish combines the natural sweetness of roasted sweet potatoes with a delightful, crunchy cashew topping for the perfect balance of flavors and textures. It's an easy, comforting side that’s sure to become a family favorite.
FROM THE KITCHEN • Sweet Potato Bake with Cashew Crunch
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Peel and chop the sweet potatoes into chunks, then put them in a large pot and cover with water. Bring it to a boil and cook until the potatoes are tender and easily pierced with a fork, about 10 minutes. Drain them and let them cool a bit.
02
Step 2
In a small bowl, mix together the brown sugar, cinnamon, ginger, nutmeg, and a pinch of salt. Stir in the cashews until everything is well combined.
03
Step 3
Now, spread half of the sweet potatoes in the bottom of your baking dish. Sprinkle half of the brown sugar and cashew mixture over the top, then dot with half the butter. Layer the remaining sweet potatoes on top, followed by the rest of the sugar mix and butter pieces.
04
Step 4
Pop the dish into the oven and bake until the sweet potatoes are nicely glazed and bubbling, about 30 minutes. When you’re almost done, sprinkle mini marshmallows over the top and bake for another 5 minutes or so, until they’re golden and melty. Let it cool slightly before serving and enjoy!
Why you’ll love it
This dish combines the natural sweetness of sweet potatoes with a crunchy cashew topping, creating a perfect balance of flavors and textures. It’s comforting, nutritious, and easy to make for any occasion.
How to serve
Serve warm as a side dish alongside roasted meats or a fresh green salad. It also works well as a hearty vegetarian main when paired with a simple grain like quinoa or brown rice.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the cashew topping crisp, or microwave covered if short on time.
