Sweet Potato and Cashew Dip

 

This is from Nom Nom Paleo and mine did not turn out as smooth as the picture. However, I love all the ingredients so figured can not go wrong; and I was correct! This makes 8 servings and will keep in the frig for 5 days. Of course I froze extras. 

Ingredients:

• 1 large orange-flesh sweet potato; garnet or jewel
• 5 tablespoons EVOO
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• 1/4 cup fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 cup raw unsalted cashews, soaked and drained (see note below)
• 1 teaspoon yellow curry powder, plus more to taste
• 1 1/2 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1/8 teaspoon ground turmeric

Directions to soak cashews:

To 2 cups warm water add 1/2 teaspoon salt and 1/4 teaspoon apple cider vinegar and add cashews. Soak for 2-4 hours. Alternately, place cashews in 2 cups boiling water for 10 minutes. Drain.

Directions:

Preheat oven to 400-degrees. 

Prick the sweet potato with a fork and lightly brush with olive oil. Bake for 45-60 minutes. 

Set aside to cool. Peel skin off and mash potato with a fork.

In large skillet, heat 1 tablespoon of olive oil and saute onion over medium heat with a pinch of salt for about 5 minutes. Add the garlic and saute 30 seconds.

Grab you blender or food processor and pour 1/4 cup remaining olive oil with the lemon juice and apple cider vinegar.

Add the onion mixture, mashed sweet potato, soaked and drained cashews, cumin, sweet paprika, turmeric and salt.

Blast till smooth.