This recipe is adapted from Hugh Fearnley- Whittingstall's cookbook, "Veg Every day".
Start by preheating your oven to 180c fan forced.
Use a sharp knife to cut the sweet potato into thin rounds, around 2 – 3 ml thick. Repeat with the onion. Place the sliced sweet potato and onion in a large mixing bowl. Deseed the chilli and finely slice, then toss through the sweet potato and onions with the garlic, olive oil, half of the thyme leaves and salt and pepper. Set aside.
In a blender place the macadamia nuts, water, nutritional yeast and turmeric, then season well. Blend till creamy and smooth. Poor the creamy macadamia nut mixture into the bowl with the sweet potato and onion mix and toss well to ensure everything is coated. Set aside.
To make satay sauce, mix peanut butter, almond milk, water and olive oil in a bowl until creamy. Season well with salt and pepper. Set aside.
Now to assemble! Place half of the sweet potato and onion mixture into a deep dish baking tray ensuring that the sweet potato is spread out nicely (use your hands to do this), then pour over half of the creamy sauce still in the bowl. Take the satay sauce and spoon out on top of the sweet potato and onion until it is all used up. Now top the satay sauce with the remainder of the sweet potato and onion mixture and pour on the last of the creamy sauce.
Sprinkle the top of the creamy satay sweet potato bake with a liberal amount of nutritional yeast, the remaining thyme, cracked pepper and drizzle with extra virgin olive oil. Cover with foil and place in the oven for 60 minutes, then remove foil and bake for a remaining 30 minutes until the top is golden and the sweet potato is soft when you pop a skewer into the bake.
Remove from the oven and allow to sit for at least 10 minutes before serving. Enjoy with a green salad and protein of choice. This bake can be stored in the fridge for 3 days and then frozen for 3 months.