Roasted Sweet Potato with Avocado and herbed sour cream

Ingredients:

• 2 lbs sweet potatoes

• 2 tablespoon olive oil

• kosher salt + black pepper

• 2 tablespoons extra virgin olive oil

• kosher salt + black pepper

• 1 avocado, diced

• 2 tablespoons raw pumpkin seeds

For the herbed sour cream:

• 3/4 cup raw cashews

• 1/2 cup water

• 1/4 teaspoon salt

• 1 small clove of garlic, whole

• 1 small clove of garlic, pressed or minced

• 1/2 bunch of cilantro

• 1/2 bunch of flat leaf parsley

• 2 tablespoons extra virgin olive oil

• 1 tablespoon sherry vinegar

• kosher salt

• flaky salt (optional)

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Instructions:

1. Preheat oven to 475 degrees. Wash the sweet potatoes, halve them lengthwise, and then cut each half into 3 long wedges. Mix with 2 tablespoons of the olive oil, salt and black pepper.

2. Spread the wedges on a baking sheet and cook for 20-25 minutes, until they are soft.

3. While the potatoes cook, prepare the sour cream.

4. Soak the cashews in boiling hot water.

5. Wash and dry the cilantro and parsley on a towel to remove as much water as possible. Chop until finely minced.

6. Add pressed (or minced) garlic, olive oil, and sherry vinegar. Stir to combine and set aside.

7. Drain the cashews and blend with the 1/2 cup of water, whole clove, and salt until completely smooth.

8. Use a rubber scraper to place the mixture in a small bowl and stir in the herbs (except for about 2 teaspoons to use as a topping). Chill in the refrigerator until the sweet potatoes are done.

9. Divide the potatoes in to individual bowls and top with the sour cream, avocado, and the herbs that you set aside.

10. Top with flaky salt.