-Lightly oil 9” x 13” baking pan (for setting mix - no baking involved)
-Steam sweet potato until tender, purée and set aside.
-In large saucepan, saute fresh garlic in 2 tbsp vegetable stock until softened. Combine rest of vegetable stock, non-dairy milk, sea salt, and nutmeg; bring to a boil. Stir in puréed sweet potatoes; bring back to boil. Whisk mixture and slowly add in cornmeal. Whisk until the mixture is well-combined avoiding lumps. Reduce heat, and continue stirring until thick, about 5 minutes. Stir in non-dairy cream cheese until well-combined and smooth.
-Pour mixture into oiled baking pan and let it set at room temperature for 1 hour or more.
If you have cookie cutters go ahead and choose your shapes.
Cut into squares
Drizzle very little agave or maple syrup over cakes