RAW SWEET POTATO and SPINACH STACK

• 1 sweet potato, sliced (24 pieces) 1.5mm thin
• 150 grams cream cheese
• 1 1/2 cup baby spinach leaves, roughly chopped
• 40 grams pistachios, chopped
• 1 tsp powder veggie stock
• 150 grams silken tofu or cashews (soaked in water)
• 1 1/2 cup baby spinach leaves, roughly chopped
• 1 tsp powder veggie stock
• 40 grams pistachios, chopped (if using tofu)

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.
3. Blitz until mixed well but not smooth.
4. Taste.
5. Season.
6. Pour into a piping bag.
7. Place in the fridge to firm up.
8. Roughly 30 minutes.
9. Or.
10. Blitz together the vegan option.
11. Taste.
12. Season.
13. Pour into piping bag and place in fridge.
14. Place a sweet potato slice on a plate.
15. Pipe on the spinach mixture.
16. Place on another sweet potato and repeat.
17. Drizzle over some olive oil and sprinkle with crushed pistachios.
18. Note: the 1st and 3rd pics, slices are at 3mm.
19. The 2nd pic, the slices are at 1.5mm

sweet potato, cream cheese, baby spinach leaves, pistachios, veggie stock, silken, baby spinach leaves, veggie stock, pistachios

Taken from cookpad.com/us/recipes/349565-raw-sweet-potato-and-spinach-stack (may not work)