Sweet and Sour Sweet Potatoes

This is one of my favorite meals. We call it "Sweet and Sour Chicken without the Chicken". The combinations of sweet potatoes, pineapple and the sweet almost tangy sauce is amazing and smells delicious. Even though it takes some time and it is not a last minute meal it is totally worth it to make. 

* This recipe is originated from the cookbook "Eat, Drink & Be Vegan"
Ingredients

• 2 tbsp arrowroot powder
• 1 cup water
• 1/4 cup unrefined sugar
• 1/2 cup ketchup
• 1/4 cup unseasoned rice vinegar
• 1/4 cup pure maple syrup
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 1 tsp black strap molasses
• 2 medium- large cloves garlic, quartered
• 1/4  ( rounded) sea salt
• 5 cups sweet potatoes( yams), peeled, quartered, and sliced 1/4-in thick
• 3 cups green bell pepper, sliced (about 2 medium pepper)
• 2 1/2-3 cups onions, thinly sliced (about 2 medium- large onion)
• 1-8-oz can pineapple, crushed or in chunks( lightly drained) or 1 cup fresh pineapple chopped
• 1/2 cup cashews, lightly crushed or chopped( for garnish)

Directions

Preheat oven to 425 degrees. With a hand blender or in a blender combine arrowroot, water, sugar, ketchup, vinegar, maple syrup, soy sauce, oil, molasses, garlic, salt and puree( or mince garlic, then whisk ingredients by hand in a bowl). Transfer to an 8x12-in (20x30-cm) baking dish, add sweet potatoes, green pepper, onions and pineapple and mix to combine. Cover with aluminium foil and bake for 60-70 minutes, stirring occasionally, until sweet potatoes are soft and sauce has thickened. Serve, sprinkled with cashews.