Sweet Potato & Cashew Nut Dip - Thyme To Mango
Try this Sweet Potato & Cashew Nut Dip - Thyme To Mango recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp sea salt
- 1 tbsp lemon juice
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 2 tsp ground coriander
- 700 g sweet potato (or there about a large sweet potato of any colour will do)
- 100 g cashew nuts (i used roasted and unsalted)
- 1 1/2 tsp ground turmeric
- 1 tsp ground chilli (optional - this amount gave the dip
- 1/2 - 1 cup (125-250ml) olive oil
- Carbohydrate 5.57367250059305 g
- Cholesterol 0 mg
- Fat 1.22417999988363 g
- Fiber 1.50095000200418 g
- Protein 1.39929999954806 g
- Saturated Fat 0.1379099999972 g
- Serving Size 1 1 recipe (819g)
- Sodium 883.270249995079 mg
- Sugar 4.07272249858887 g
- Trans Fat 0.219851999948752 g
- Calories 32 calories
If you’re cooking the potato place in an over at 180°C/160°C Fan Forced/10°F for about 45-60 minutes or until cooked through. If you’re hungry and want this dip, like, yesterday, grate the potato on a cheese grater or mandoline.Place all the ingredients (only half the olive oil at this point) into a food processor and blitz. Add the rest of the olive oil bit by bit until you reach your desired consistency.Serve. Yes, it really is that easy
