Sweet potato-cashew dip

Date

10.16.17

CategoryFood

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.

Ingredients

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

Directions

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.