By Nicole Duncan
Cashew & Sweet Potato Dip
12 steps
Prep:8minCook:45min
Updated at: Thu, 17 Aug 2023 14:03:10 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
20
High
Nutrition per serving
Calories904.6 kcal (45%)
Total Fat75.4 g (108%)
Carbs50.8 g (20%)
Sugars8.6 g (10%)
Protein17.1 g (34%)
Sodium96.4 mg (5%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat your oven to 180°C or 350°F.
Step 2
Line a baking tray with baking paper.
Step 3
Arrange the sweet potato cubes on the prepared baking tray.
Step 4
Drizzle with 2 tbsp olive oil and season generously with sea salt.
Step 5
Roast in the oven for 35 minutes.
Step 6
Remove from the oven and add the cashews to the tray.
Step 7
Return to the oven for 5 minutes, or until the sweet potato is cooked through and the cashews are golden.
Step 8
Add the roasted sweet potato and cashews to a food processor with the garlic cloves, lemon juice, tahini, chilli flakes and remaining olive oil.
Step 9
Season with sea salt and pepper.
Step 10
Blend to combine.
Step 11
Add in the parsley or coriander and pulse again.
Step 12
Enjoy with vegetable sticks or your favorite wholegrain crackers.
Notes
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