Roasted sweet potato and cashew dip

This versatile dip boasts some lovely complex carbohydrates and good fats and is delicious paired with cheese and crackers or veggie sticks, adds some nice colour and flavour as a spread on wraps, sandwiches and toast, or can be dolloped on a salad or savoury bowl for some extra nutrition, taste and texture…

Ingredients:

• 1 large sweet potato
• 1 handful of cashews
• Olive oil
• Cinnamon, salt, pepper and nutmeg

Method:

• Chop sweet potato and roast till soft
  • optional: add the cashews to the tray for the last few minutes of roasting
• Once cooled, blend the sweet potato with the cashews in a food processor until combined
• Add olive oil in a drizzle to reach your desired consistency
• Add cinnamon, salt, pepper and nutmeg to taste