I like to have both a green and yellow vegetable in the same meal when possible. Today it was creamed spinach with baked sweet potatoes. Realizing there were pearl onions in the house I figured why not make creamed spinach and creamed pearl onions all in one? I decided to do it without using dairy.
First I wrapped the scrubbed sweet potatoes in foil, stuck them in the oven and set the temperature at 400ºF.
While the sweet potatoes were baking I peeled and trimmed the pearl onions. I also poured a little boiling water over a few raw cashews and let them soak.
In a small pot I added “lite” coconut milk and a few dried lime leaves to the pearl onions and brought it to a simmer.
After a time the pot was seasoned with kosher salt and nutmeg.
While the onions were simmering under a lid I cleaned, trimmed off the stems and chopped the spinach, then added it to the pot and replaced the lid.
The spinach quickly wilted and could be stirred in with the onions.
As the onions and spinach continued to simmer under a lid I drained the water the cashews had been soaking in, added a little coconut milk and blended it to a creamy consistency.
I removed the lime leaves, added the creamed cashews to the onions and spinach then seasoned with more kosher salt, nutmeg and black pepper.
The sauce was thickening up quite nicely, but just to make sure I made a tiny amount of slurry with coconut milk and cornstarch and stirred it in. The creamed spinach and onions were kept hot at a low simmer until the potatoes were done and it was time to eat.
The skins were easily removed from the baked sweet potatoes and the creamed spinach and pearl onions were served over them. A chiffonade of sweet basil was scattered on top.