Japanese Sweet Potato Pave (Vegan)

September 7, 2022

A delicious twist on a potato bake. The richness of sweet potatoes with a creamy mixture of cashews and Nuttelex topped lightly with herbs and fresh tomatoes. makes this vegan dish a winner.


1.5kg (6 medium sized) Japanese sweet potatoes (peeled & sliced thinly with a mandoline) 50g Nuttelex (softened)

150g Nuttelex (cut into small cubes/scooped into small portions) 1 cup cashew (soaked)

300ml cashew milk

1 tbsp (or more, according to taste) nutritional yeast Black/cayenne pepper to taste

Sea/ kosher salt to taste 2 fresh thyme sprigs

2 cloves garlic (lightly crushed)

3 tbsp vegetable oil


Cherry tomatoes (deseeded & chopped finely)

Fresh chives (thinly chopped)--



High Baking/Loaf Pan

Aluminum Foil

Extra pan

Cans for weighting



1Blend soaked cashews with almond or cashew milk till a cream consistency. Add nutritional yeast. Pour cream, salt & black/cayenne pepper to taste into a bowl and toss to coat potato slices.

2Line a high baking/ loaf pan with baking paper, leaving a 4-inch overhang on all sides. Brush parchment paper with softened Nuttelex.

3Trim slices to form an even layer onto the bottom of the pan & repeat process. Dot with a few cubes of Nuttelex on top. Continue layering sweet potatoes, adding Nuttelex after every two layers until pan is filled. Fold sides of baking paper over sweet potatoes. Cover pan with aluminum foil and bake for about 1 hour in oven a preheat at 180°C or till sweet potatoes are completely tender.

4Remove from oven and cool on rack for 20 minutes. Place another pan on top of the aluminum covered sweet potatoes, top with some weights such as cans. Further cool sweet potatoes to room temperature. Refrigerate sweet potatoes for 8 hours to overnight.

5Run a spatula/knife between the baking paper and pan to release. Invert sweet potato pave onto a cutting board and removing baking paper. Trim sides of pave and cut into 8-10 equal pieces leave till it reaches room temperature.

6Coat pan with vegetable oil on medium high heat. Place sweet potato pave (cut-side-down), along with thyme and garlic. Cook, basting with oil, until browned on first side. Turn to brown on 3 other sides.