1Preheat the oven to 200°C (400°F) Fan. Wash the sweet potato really well. Slice into 2 cm ~ 1 inch thick circles. Arrange on top of a baking tray lined with baking paper. Lightly spray with olive oil and roast in the middle of the oven for 30 minutes - or until the potato is soft and cooked through.

2In the meantime, add cashews to a saucepan and cover them with water. Bring to a boil then boil at medium heat for 20 minutes. Drain and rinse under cold water.

Tip: you can also soak the cashews for 4 hours or in the fridge overnight.

3Add rinsed and drained cashews to a blender or a mini food processor. Add milk, refined coconut oil, vinegar, miso paste and salt.

4Blend until smooth to make cashew cream cheese then place in the fridge to chill for 15 minutes.

Tip: You can make cream cheese the night before and chill it in the fridge overnight.

5Transfer cooked potatoes to a plate. Allow to cool.

6Top with cream cheese.

7Garnish with spring onions and sprinkle with sesame seeds.