Sweet Potato and Cashew Dip
Ingredients
-
1
large
orange-flesh sweet potato
-
5
tablespoons
extra-virgin olive oil
-
1
cup
diced yellow onion
-
2
teaspoons
minced garlic
-
1
teaspoon
Diamond Crystal kosher salt
-
¼
cup
fresh lemon juice
-
1
teaspoon
apple cider vinegar
-
1
cup
raw unsalted cashews
-
1
teaspoon
mild yellow curry powder
-
1½
teaspoons
ground coriander
-
1
teaspoon
ground cumin
-
¾
teaspoon
sweet paprika
-
⅛
teaspoon
ground turmeric (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the sweet potato and brush with olive oil, then bake for 45 minutes to an hour until soft.
- Allow the sweet potato to cool, peel, and mash the flesh, setting aside 1 cup of it.
- In a skillet, heat 1 tablespoon of olive oil and sauté the onions with a pinch of salt until soft.
- Add the minced garlic and stir until fragrant, then let it cool slightly.
- In a blender, combine the remaining olive oil, lemon juice, apple cider vinegar, onion mixture, mashed sweet potato, soaked cashews, spices, and salt.
- Blend until smooth and creamy.
- Serve with raw or blanched veggies.
Nutrition Facts (estimated)
Servings
8
Calories
195
Total fat
16g
Total carbohydrates
11g
Total protein
4g
Sodium
1mg
Cholesterol
0mg
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