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 healthy snack 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
- 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.