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Sweet Potato and cashew dip

Print Recipe
Course: Appetizer
Ingredients Method

Ingredients
  

  • 1 medium-size orange sweet potato washed, peeled and 2cm dice
  • 20 ml olive oil
  • 1 tsp minced garlic
  • 1 tsp minced chilli
  • 1 tsp paprika
  • 150 g dry roasted cashews medium chop
  • 4 spring onions washed and thinly sliced
  • 2 tbs honey
  • 100 ml Greek yoghurt
  • salt
  • cracked pepper

Method
 

  1. Assemble your ingredients
  2. Preheat your oven to 175℃
  3. Toss the sweet potato, garlic, paprika, chilli and oil in a bowl
  4. Place the sweet potato mix in a baking dish and bake for 35-40 minutes until the sweet potato is soft – avoid burning
  5. When ready place the cooked sweet potato in a clean bowl and mash with a fork
  6. Add the nuts, spring onion, honey and yoghurt and mix well
  7. Adjust the seasoning with salt and cracked pepper
  8. Cover and chill until required
  9. Serve with your choice of crackers or crudités
  10. For a smoother dip, use a stick blender to mash and then blend again after you have added the other ingredients