It’s the mid-afternoon slump, the clock is ticking by slower than a snail on valium and you’re just soooooooo hungry. What to do? What to do?
Stop. Right. There!
Feast your eyes on this dip and get ready to gorge yourself on a sweet potato sensation! Buckle up people for it’s gonna get crazy in here in a made-from-scratch-snack-food kind of way. Slightly savoury, slightly sweet potato with nutty-I-can’t-stop-eating-these cashew nuts, all topped off with tastebud hugging spices and a little kick of chilli to make things tingle.
Do I have your attention?
Aaaannnd, may I add, this really is a no fuss, no mess, no time-to-waste sort of recipe. You’ll have it made in five minutes or less (stopwatch anyone?). Throw everything into a food processor, blitz it to smithereens, and grab yourself a great handful of chips to start munching away. Quick and easy.
That’s how snack food should be, right?
On top of that it’s pretty healthy too (if you’re into that sort of thing) not like those store-bought dips which add sugar to sweet – yes, already SWEET – potato dip. I mean, what’s that all about? There’s no artificial flavours, colours or preservatives in here just a fast, easy, whole-food dip you’ll find hard to stop eating.
And here’s why its so simple. The Sweet Potato. You don’t need to cook it. Take it to a cheese grater (the skin, too, if you want) and it’s ready to go. Of course you can always cook it first and for that I would choose oven baking rather than water boiling. When I made the dip I had a roasted sweet potato sitting in my fridge – as you do – left over from the night before. Either way works wonders. That being said a raw potato will make a chunkier dip so you can add a little more olive oil to smooth it out.
So what will it be? Chunky or smooth?
I made this dip a few weeks ago after churning out my first ever batch of homemade crackers (which, by the way, are an excellent accompaniment to this dip so make sure you check them out!). I needed something to try the crackers with because, apparently, scoffing them into my mouth on their own just wasn’t awesome enough. Being the ever-so-slightly lazy person that I am, I could not gather the enthusiasm to leave the house and buy something. So I scoured the kitchen and, besides some mixed salad leaves (lettuce dip anyone?) and a suspicious looking capsicum (how long had that been left in there?), I found the aforementioned sweet potato siting on the top shelf screaming use ME! use ME!
One of my favourite store-bought dips happens to be Moroccan Sweet Potato and Cashew Nuts (authentically “Moroccan” by the addition of unnamed “spices”, according to the ingredients list. Wait, what?) so it seemed like it was meant to be. There was a bit of experimenting, a little trial and error and a whole heap of taste testing (it’s a tough gig!).
And I couldn’t have made it at a better time. Winter has been especially cold this year but the day I made this dip we had a unusual day of heat. The mercury crept up to a pleasant 26°C (or as my family in England would call it – a heatwave) and we were suddenly reminded that spring was just around the corner. It was so warm I even braved getting my vanilla-ice-cream-coloured legs into shorts and into the sun! Eating the cracker and dip out in the sun I found myself longing from spring; that season-long build up to summer in which the days get longer, the weather warmer, and you can spend lazy afternoons outside sipping on a beer and grazing on awesome snack-y foods. aaaaaahhhh!
So, I’m off to day dream about summer time now, and you you go and make yourself this dip, ok?
Sweet Potato & Cashew Nut Dip
Prep Time: 10 mins || Cook Time: 1 hour || Makes: about 2 cups
- 700g Sweet potato (or there about, a large sweet potato of any colour will do
- 100g Cashew nuts (I used roasted and unsalted)
- 2 Tsp Ground Coriander
- 2 Tsp Ground Cumin
- 1 1/2 Tsp Ground Turmeric
- 1 Tsp Ground Black Pepper
- 1 Tsp ground chilli (optional – this amount gave the dip a mild-ish chilli kick)
- 1/2 Tsp sea salt
- 1/2 – 1 cup (125-250ml) Olive Oil
- 1 Tbsp Lemon juice
- If you’re cooking the potato place in an over at 180°C/160°C Fan Forced/350°F for about 45-60 minutes or until cooked through. If you’re hungry and want this dip, like, yesterday, grate the potato on a cheese grater or mandoline.
- Place all the ingredients (only half the olive oil at this point) into a food processor and blitz. Add the rest of the olive oil bit by bit until you reach your desired consistency.
- Serve. Yes, it really is that easy!