Sweet Potato + Cashew Dip

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Adjust Servings:
1 medium sweet potato
1 tsp olive oil
salt + pepper
1/4 cup cashews, soaked overnight
50g finely chopped spring onions
100g thick yoghurt
1 tsp minced garlic
1 tbsp honey
1 tsp salt
1 tsp pepper
1 tsp red chilli flakes
1 tsp paprika
2 tsp extra virgin olive oil
paprika and toasted sesame seeds to garnish
Cheese, Spinach and Beetroot Lavash to serve

Sweet Potato + Cashew Dip

  • Serves 2
  • Medium




Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Dipping Series

This dip is a little bit hatke. I’ve been a fan of the loaded baked potato (who isn’t?), but I am always wary of making it – after all it is just carbs, and I would choose countless other options!

But sweet potato is one of those feel-good carbs, because it’s a complex carb, with better nutrition and a more forgiving status than the unfortunate regular potato. This recipe kept adding to itself as I made it. I roasted the sweet potato cubes and whizzed them up with some soaked cashews for a creamy effect with olive oil, paprika and red chilli flakes. But I wanted to highlight the sweetness of the sweet potato, so I added some honey. And then I craved some texture and colour, so I added spring onions, garnished with paprika and toasted sesame seeds. This works amazing as a dip for crackers, lavash and toasted breads, and especially the assortment of the lavash and crackers by Le Artisan Boulangerie.

Photo Credits: The Kitchen Trail

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Peel and cut the sweet potato into small pieces (half inch) and place in a baking tray.
Drizzle 1 tsp olive oil, salt and pepper over the pieces and place in the oven to roast for 30 minutes at 200°C.
Once the sweet potatoes are cooked through, remove from oven and let cool.


Place the pieces in a mixer with the cashews, garlic, olive oil and honey. Give the machine a few whizzes until there are no clumpy pieces.
Remove the mixture into your serving bowl and stir in the remaining ingredients. Add more yoghurt, olive oil and salt as per your taste.
Garnish with some olive oil, paprika and sesame seeds.
Serve at room temperature with Cheese, Spinach and Beetroot Lavash.

Kamini Patel

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