In Australia, we had a delicious sweet potato dip. When we got back to Sweden, I tried to recreate it. The result was even creamier and 100% plantbased. It’s a great addition to any kind of bowl, or a simple pasta dish just tossed together with warm spaghetti and some fresh baby spinach and basil.
2 sweet potatoes
1,5 dl natural cashews
200 g cannellini beans
2 tbsp olive oil
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp salt
Cut the sweet potatoes in half. Put on a baking tray with the cut side down and bake in the oven at 200 degrees until soft, 30-40 minutes.
Roast the cashews in a dry pan.
Rinse and drain the beans.
Peel the sweet potatoes. Mix in a food processor to a smooth dip together with beans, olive oil, lemon juice and nutritional yeast.
Season with salt, and add some lemon juice or olive oil for smoother dip.
At last, add cashews and mix only for a few seconds. Make sure to leave bits of cashews for a crunchy dip.