Sweet Potato and Cashew Dip

Ingredients

• 2 large sweet potatoes, peeled and cut into small chunks
• 3/4 cup cashews, almonds or peanuts (raw or roasted)
• 1 chipotle pepper in adobo sauce (optional, to taste)
• 2 tbsp finely chopped pickles or gherkins (optional)
• 5 cloves garlic
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 cup olive oil
• Salt and ground black pepper

Method

1. Pre-heat oven to 180°C. Salt and drizzle the sweet potato with olive oil. Place into a baking tray in a single layer and roast in the oven for about 30 minutes, turning after 15 minutes. Allow to cool.
2. Microwave Technique: Place the sweet potato chunks in a medium microwave-safe bowl. Add several tablespoons of water, then microwave on high until tender, about 8 to 10 minutes.
3. In a food processor, combine the cooked sweet potato, nuts, chipotle pepper, garlic, lemon juice, smoked paprika and cumin. With the processor running, drizzle in the olive oil and process until completely smooth. Taste, then season with salt and pepper.
4. Serve immediately or refrigerate until ready. If refrigerated, let come to room temperature before serving. Top it with finely diced red onion, chopped scallions, a pinch of smoked paprika or a dollop of sour cream.
5. Nutrition: Per 1/4 cup serving: 80 calories; 60 calories from fat (68 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 85 mg sodium.
6. Source