Sweet Potato and Cashew Dip (from Tess Masters’ The Perfect Blend)
Servings: 8 1/4 cup
- 1 large orange-flesh sweet potato e.g., garnet or jewel
- 5 tablespoons extra-virgin olive oil divided
- 1 cup 150 g diced yellow onion
- 2 teaspoons minced garlic about 2 cloves
- 1 teaspoon Diamond Crystal kosher salt plus more to taste
- ¼ cup 60 mL fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 cup 140 g raw unsalted cashews, soaked and drained (see note above)
- 1 teaspoon mild yellow curry powder plus more to taste
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- ¾ teaspoon sweet paprika
- ⅛ teaspoon ground turmeric optional
Preheat the oven to 400°F (200°C).
Prick the sweet potato all over with a paring knife or fork and lightly brush with olive or avocado oil. Place it on a rimmed baking sheet and bake for 45 minutes to an hour or until soft.
Allow the tater to cool, peel off the skin, and mash the flesh with a fork. Set aside 1 cup (250 g) of the mashed sweet potato.
In a large skillet, heat 1 tablespoon olive oil over medium heat and sauté the onions with a pinch of salt for about 5 minutes or until soft and translucent.
Add the minced garlic and stir until fragrant, about 30 seconds. Allow the alliums to cool slightly.
Grab your high speed blender or food processor and pour the remaining ¼ cup (60 mL) olive oil with the ¼ cup lemon juice and 1 teaspoon apple cider vinegar.
Add the onion mixture, cup of mashed sweet potato, cup of soaked and drained cashews, spices (1 teaspoon curry powder, 1½ teaspoons ground coriander, 1 teaspoon ground cumin, ¾ teaspoon sweet paprika, and ⅛ teaspoon ground turmeric), and 1 teaspoon kosher salt.
Blast on high for a minute until the resulting dip is smooth and creamy. If you don’t have a powerful blender, you may need to periodically stop the machine and scrape down the sides of the container.
Calories: 195kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Fiber: 2g