Today I’m taking a little trip down memory lane. Back to my childhood when there wasn’t any Trump but the GDR and sweet potatoes were unheard of. If you follow me on Instagram you know that I visited my grandparents for a few days last week. I flew into Berlin on Wednesday night because I had an important meeting on Thursday morning. After my meeting, I took a few hours off and just wandered around Berlin aimlessly, my favorite thing to do. Ever. Really!
I can’t do much walking anymore in Istanbul because it’s not very pedestrian friendly and you actually need a car to drive to some nicer areas where you can walk, have a proper sidewalk and not a busy road right next to you. So whenever I travel to more pleasant places (in terms of walking) I just love to walk for hours. Why do I tell you that instead of telling you about my visit to my grandparents? Because as a child I hated walking.
My grandparents have been keeping a guest book since I remember. And sometimes I’m going through it when I visit and have a hard laugh. I’ll find entries from the early 90s when I barely knew how to write but would complain about the very long walks my grandparents “forced” upon me. It transports me right back to those beautiful summers. I don’t even remember that it ever rained. But I do remember my grandpas love for German Quark. Until today at an age of 90, he eats his quark almost every day. Usually in the morning with honey. But sometimes my grandma would make “Pellkartoffeln mit Kräuterquark”, or cooked Jacket Potatoes with Herb Quark.
My Baked Sweet Potato with Chive Cream is inspired by one of my favorite childhood meals but I veganised and healthified it. Instead of large cooked yellow potatoes I used a large baked sweet potato. I also replaced the herb quark with a vegan version of chive cream. I kept the cucumber salad traditional, it’s a German recipe. However I did omit the sugar that usually goes into it as the sweet potato and cashew cream already have a natural sweetness.
Baked Sweet Potato with Chives Cream
- Baked Potato
- 1 large sweet potato
- Cucumber salad
- 120 grams thinly sliced cucumber
- 1 tsp oil
- 1 tbsp dill or fennel leaves
- Juice of 1/2 lemon
- salt & peper to taste
- Chive Cream
- 1 cup soaked cashews (soaked for 1 hour in hot water or at least 4 hours in cold water)
- 1 tbsp chopped chives + 1 tbsp chives as additional topping
- 2 tsp olive oil
- Juice of 1/2 lemon
- 3-5 tbsp water
- pinch of salt
- Preheat oven to 180 °C /350 °F
- Cut potato in half lengthwise, rub with olive oil and place cut-side down on a baking sheet
- Roast for 20-30 min
- Slice cucumber into very thin slices
- In a medium mixing bowl, combine cucumber slices, lemon juice, fennel leaves, oil, salt and pepper and let sit for at least 10 min
- Place soaked cashews in a high-speed blender and add chives, lemon, oil, salt and start with 2 tbsp of water
- Blend for at least 1 min, if the mixture is too dry add one extra table spoon of water at a time
- Blend until the cream is smooth but still thick
- Once the baked sweet potato is ready, serve it in a large bowl with the cucumber salad and top it with the chives cream and sprinkle some extra chives on top
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