Have you ever tried to recreate one of your favourite shop bought foods at home? Chances are you could make a fresh home made version healthier, cheaper and yummier than the shop bought one.
This recipe is our home made version of one of our favourite dips made with sweet potato and cashews. It doesn’t last long in this house!
These amounts make approximately 2 cups of dip, close to 500ml. Halve the amounts in the recipe if you like, although by the time you serve it with some crackers or vegetable sticks, add a blob or two on the side of a salad for lunch, or smear a layer on a toasted sandwich, it goes pretty quickly.
Feel free to tweak the recipe to suit your taste buds.
Home made sweet potato and cashew dip
Makes about 2 cups of dip
- approx 300g sweet potato, peeled and roughly chopped
- 1 clove garlic
- 40g raw cashews
- ½ teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon wholegrain mustard
- 50ml water
- 50ml olive oil, plus extra for the roasting tray
Preheat oven to 200°C.
Place the chopped sweet potato on an oven tray and drizzle over a little olive oil. Roast the sweet potatoes for about 40 minutes, or until the pieces are cooked through and starting to brown on the edges. Allow to cool.
Place all ingredients into a blender or food processor and pulse or blend until the mixture reaches your desired consistency.