Sweet potato-cashew dip

A fun, seasonal spin on a classic Mexican spread

Packed with good-for-you fats and minerals such as magnesium and zinc, cashews are both a healthysnack and perfect for using in dips. “Soaking them before combining with roasted sweet potatoes provides a subtle nuttiness to a Mexican mole-inspired vegan spread, ideal for a fall fiesta,” says Oakland, California-based recipe developer Maren Ellingboe.

Yields 2 cups

Also in this series: Butternut Squash Dip and Pumpkin Hummus.


1 cup raw cashews
2 large sweet potatoes, peeled and cut into 1-inch pieces
⅓ cup olive oil, divided
1 teaspoon kosher salt, divided
2 tablespoons lime juice, plus more if needed
2 tablespoons adobo sauce (from canned chiles in adobo)
2 tablespoons cilantro, chopped
2 tablespoons salted cashews, chopped
Chile oil
Tortilla chips
Rainbow carrots



Soak cashews in a bowl of water for one hour, then drain and set aside. Preheat the oven to 400 degrees. 


Spread sweet potato pieces on a rimmed baking sheet and toss with 1 tablespoon olive oil and ½ teaspoon kosher salt. Roast for 30 to 35 minutes, until browned and very tender.


Add cashews, sweet potatoes, olive oil, salt, lime juice, adobo sauce, and ¼ cup water to the food processor and blend until smooth, about 2 to 3 minutes. Taste and add additional lime juice and salt if needed.


Transfer mixture to a serving bowl and sprinkle with cilantro and chopped cashews. Drizzle with chile oil. Enjoy with tortilla chips and carrots.