Roasted Sweet Potato Dip with Cashews and Coriander
Another quick and easy recipe from the AYDIE kitchen!
This was a bit of an experiment so I wasn’t sure how it was going to turn out. Fortunately, it turned out to be a delicious and healthy (right?) dip. It’s so easy to make and you can play around with the quantities depending on how many people you’re feeding.
All you need to do is take a couple of sweet potatoes, peel them and then cut them into small cubes.
Place them on a baking tray (on top of baking paper), and drizzle over a decent amount of olive oil and about a tablespoon of honey – give or take.
Also sprinkle over some salt and cracked black pepper and, if you want, some herbs and spices for extra flavour. I added ground fennel seeds and cumin.
Roast your sweet potatoes in the oven at a moderate temperature (180 degrees Celsius is good) until the potatoes are soft.
Then, take about ¼ of a cup of cashews, a handful of coriander (stalks included is fine), and whack the whole lot in a blender. Blend until combined and smooth (or chunky if that’s your preference), adding extra olive oil if need be.
Then, serve with crackers or anything else you fancy. Too easy!
P.S. This dip could double as a sweet potato mash. Just serve it warm and omit the cashews.
Would I make it again? Is now too soon?