Name: Sweet Potato and Cashew Dip
Cook time: 65 min
Total time: 65 min
Yield: Makes 2 1/2cups
Ingredients: 400 g sweet potato, peeled, chopped; 1 small red onion, thickly sliced; 2 tbsp olive oil; 2 cloves garlic, crushed; 1 tbsp honey; 3 tsp Moroccan spice blend; 1 vegetable stock cube (10g), crumbled; ⅔ cup boiling water; 1 cup roasted cashew; 1 tbsp lemon juice; ¼ cup chopped fresh coriander leaves; Salt and pepper, to taste; bagel chips, to serve; fresh coriander sprigs, to garnish

Sweet Potato and Cashew Dip

Enjoy this sweet potato recipe as a homemade party dip. Or, whip it up and divide it into containers to take to work as a healthy arvo snack with carrot sticks.

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Makes 2 1/2cups

Cook

1H 5M

Enjoy this sweet potato recipe as a homemade party dip. Or, whip it up and divide it into containers to take to work as a healthy arvo snack with carrot sticks.

Ingredients

400 g sweet potato, peeled, chopped

1 small red onion, thickly sliced

2 tbsp olive oil

2 cloves garlic, crushed

1 tbsp honey

3 tsp Moroccan spice blend

1 vegetable stock cube (10g), crumbled

⅔ cup boiling water

1 cup roasted cashew

1 tbsp lemon juice

¼ cup chopped fresh coriander leaves

Salt and pepper, to taste

bagel chips, to serve

fresh coriander sprigs, to garnish

Method

Place potatoes and onion in a small roasting pan. Pour over combined oil, garlic, honey and seasoning. Toss well. Add combined stock cube and water. Cover tightly with foil.

2.Cook in a moderate oven (180C) for about 35 minutes, or until just tender. Remove foil. Cook for a further 10 minutes, or until lightly caramelised. Cool.

3.Transfer mixture to a food processor. Add cashews, juice, coriander and 1/3 cup water. Pulse until cashews are coarsely chopped. Season with salt and pepper.

4.Transfer dip to a serving bowl. Serve with bagel chips. Garnish with coriander sprigs.

Chantal Walsh

Ingredients

Method

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