Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, raw sweet potato and spinach stack. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Quick Carrot, Sweet Potato & spinach. No Cook Blender Soup. I have another great raw filling soup for you today. Here is how you achieve it. Creamy sweet potato curry with spinach!

RAW SWEET POTATO and SPINACH STACK is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. RAW SWEET POTATO and SPINACH STACK is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook raw sweet potato and spinach stack using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make RAW SWEET POTATO and SPINACH STACK:

1. Make ready 1 sweet potato, sliced (24 pieces) 1.5mm thin
2. Take 150 grams cream cheese
3. Make ready 1 1/2 cup baby spinach leaves, roughly chopped
4. Get 40 grams pistachios, chopped
5. Get 1 tsp powder veggie stock
6. Prepare honey
7. Take salt and white pepper
8. Take olive oil
9. Prepare VEGAN OPTION
10. Make ready vegan option
11. Get 150 grams silken tofu or cashews (soaked in water)
12. Make ready 1 1/2 cup baby spinach leaves, roughly chopped
13. Prepare 1 tsp powder veggie stock
14. Prepare 40 grams pistachios, chopped (if using tofu)
15. Get salt and white pepper

Forget loaded nachos — sweet potatoes packed with black beans, roasted peppers and feta cheese are here to satisfy your cravings. Get the recipe for Supercarb Loaded Sweet Potatoes ». Steve Giralt; Food styling by Anne Disrude; Prop styling by Marina Malchin. Chopped up sweet potatoes pan-skilleted in bacon fat with spinach.

Instructions to make RAW SWEET POTATO and SPINACH STACK:

1. Place the cream cheese in a bowl and put into the microwave to soften slightly.
2. In a food processor, add cream cheese, spinach, stock, pistachios and a tiny drizzle of honey. Blitz until mixed well but not smooth. Taste. Season. Pour into a piping bag. Place in the fridge to firm up. Roughly 30 minutes.
3. Or. Blitz together the vegan option. Taste. Season. Pour into piping bag and place in fridge.
4. Place a sweet potato slice on a plate. Pipe on the spinach mixture. Place on another sweet potato and repeat. Drizzle over some olive oil and sprinkle with crushed pistachios.
5. Note: the 1st and 3rd pics, slices are at 3mm. The 2nd pic, the slices are at 1.5mm
6. Ready to serve and ENJOY!

Steve Giralt; Food styling by Anne Disrude; Prop styling by Marina Malchin. Chopped up sweet potatoes pan-skilleted in bacon fat with spinach. Although some view the sweet potato as a vegetable to be enjoyed during the fall and winter months, it is an all-seasons every-day occurrence for me. I like to add hot sauce or salsa to my finished scramble, and if I'm really letting my. Sweet potatoes can easily become a dessert when paired with sweet ingredients like cinnamon, sugar, marshmallows, or candied pecans, but can also deliver a savory attitude when paired with items such as bacon, chorizo, spinach, and cheese.

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