Sweet potato and lentil bake with cashew and rosemary cream (GF, soy-free)

Good afternoon from sunshine Australia! …. whereby I’m probably the only person who much prefers to be in the other hemisphere where it’s snowing and cold. And where it’d be perfect to have a big, delicious tray of this golden sweet potato and lentil bake to warm my heart and soul. If you’re suffering in the middle of the desert like I am, don’t worry- praise the gods for good air-conditioning!

This potato-bake is so hearty, warming and creamy. It is made utilising wholesome ingredients unlike some vegan potato bake recipes out there as well as being;

Dairy-free ☑

Gluten-free ☑

Soy-free ☑

The organic potatoes and sweet potatoes provide a form of complex carbohydrates, the lentils provide plantbased proteins amongst iron, zinc and magnesium and the cashews provide a source of good-quality fats. Altogether, the meal is also an excellent source of fibre and resistant starch. Did I also mention that it is relatively simple to make?


Serves four

2 medium organic sweet potatoes, sliced into 1cm rounds

4 organic white potatoes of choice

1.5 cups cooked French lentils

Small bunch of fresh sage

Cashew and rosemary “cream”

3 cloves of garlic

1.5 tspn dried rosemary

1 tspn wholegrain mustard

1/3 cup nutritional yeast

1 cup organic cashews, soaked

2 cups filtered water

Salt and pepper to taste


1. Prepare the cashew and rosemary cream by blending all the ingredients together until smooth and creamy. This took about three minutes in the Thermomix.

2. Preheat the oven to 200C.

3. Pour 1/3 cup of the cashew cream onto the base of an ovenproof dish. Place a layer of sweet potato slices and 1/3 cup of lentils. Repeat, using the white potatoes.

4. Continue alternating the layers until you finish off with a sweet potato layer. Ensure you have sufficient cashew cream to cover the top layer too.

5. Season with salt and pepper and cover with a sheet of baking paper. You can use a sheet of aluminium foil to cover the dish otherwise you can do what I did and use another ovenproof dish. Bake in the oven for one hour.

6. Remove the dish/ aluminium foil and baking paper. Sprinkle with whole sage leaves. Return the dish to the oven for 10 minutes.

7. Serve! We had this with roast broccoli and steamed peas.


❂ The two different types of potatoes can be substituted for each other or you could utilise other root vegetables such as turnips, pumpkin or parsnips.

❂ Leftovers are perfect eaten cold or heated up.

❂ This dish could be prepared ahead of time.

As usual, let me know if you recreate this dish.

Stay safe,

Di ♡

“Only I can change my life. No one can do it for me.” – Carol Burnett.

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