• 1 ½ lb sweet potatoes, peeled and diced into 1” cubes
  • 1 ½ cups cashew milk, divided
  • 2 tbsp extra virgin olive oil, divided
  • ½ tsp salt
  • ½ sweet onion, diced
  • 4 cloves garlic, minced
  • ½ lb mushrooms, sliced
  • ½ cup asparagus, chopped
  • 1 carrot, diced
  • 1 tbsp arrowroot flour
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp oregano
  1. Put the sweet potato cubes in a saucepan and add about 1 inch of water. Set over medium heat and cook until soft, about 15 minutes. Remove from heat and drain the water. Add ½ cup of the cashew milk, 1 tablespoon of the olive oil, and salt. Mash until smooth.
  2. Heat a tablespoon of olive oil in a large saucepan. Add the onions, garlic, mushrooms, asparagus, and carrots. Sauté for about 5 minutes, or until just softened.
  3. Meanwhile, in a small bowl, combine the arrowroot flour with the spices and the remaining 1 cup of cashew milk. Whisk into a slurry, then pour the slurry over the vegetables and stir continuously, until the mixture thickens into a gravy. Remove from heat immediately.
  4. Pour the vegetable mixture into an 8" baking dish, then top with the mashed sweet potatoes and spread evenly with a fork. Heat the oven to high broil. Broil until golden on top, about 15 minutes. Serve and enjoy!