RAW SWEET POTATO and SPINACH STACK

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, raw sweet potato and spinach stack. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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RAW SWEET POTATO and SPINACH STACK is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. RAW SWEET POTATO and SPINACH STACK is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook raw sweet potato and spinach stack using 15 ingredients and 5 steps. Here is how you cook it.

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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. Prepare 1 1⁄2 cup baby spinach leaves, roughly chopped
  4. Take 40 grams pistachios, chopped
  5. Get 1 tsp powder veggie stock
  6. Prepare honey
  7. Get salt and white pepper
  8. Prepare olive oil
  9. Prepare VEGAN OPTION
  10. Get 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. Get 1 tsp powder veggie stock
  14. Prepare 40 grams pistachios, chopped (if using tofu)
  15. Make ready salt and white pepper

Savoury, comforting, healthy, delicious. these Sweet Potato Avocado Spinach Cream Stacks sure hit the spot! You can serve the dish as an appetizer or a light main. There are three main steps to make the recipe: roast the sweet potato rounds, make the avocado spinach cream, then assemble the stacks. Combine the oil with one tablespoon of the butter, the syrup.

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Steps 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

There are three main steps to make the recipe: roast the sweet potato rounds, make the avocado spinach cream, then assemble the stacks. Combine the oil with one tablespoon of the butter, the syrup. RAW SWEET POTATO and SPINACH STACK instructions. Place the cream cheese in a bowl and put into the microwave to soften slightly. In a food processor, add cream cheese, spinach, stock, pistachios and a tiny drizzle of honey.

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