Sweet Potato & Cashew Dip

Sweet Potato & Cashew Dip

A lovely dip to have when friends are around; perfect for BBQ’s or watching the footy. Healthy ingredients really make this a guilt free dip when so many are full of calories.

CAL P/SERVE
80
kJ P/SERVE
333
FAT P/SERVE
3g
CARBS P/SERVE
9.4g
PROTEIN P/SERVE
2.5g
SUGAR P/SERVE
3.1g
SODIUM P/SERVE
48g
FAT
%
5%
ENERGY RDI%
3.8%

If you don’t like the taste of raw garlic then roast bulbs in the oven with the sweet potato which will sweeten the cloves otherwise use powdered garlic.

If you don’t want to bake your potato then peel and cut then place in your steamer. 

Ingredients

  • 1 (400g) sweet potato
  • 1 can chickpeas, drained and rinsed
  • 2 cloves garlic
  • 30g roasted cashews, chopped finely
  • Squeeze of lemon
  • 1 tsp. smoked paprika
  • 1 tsp. cumin
  • Fresh coriander to taste (optional)
  • 1 tbsp. olive oil
  • 1 tsp. maple syrup (golden or honey)
  • 2 tbsp. Greek yoghurt

Method

  1. Preheat oven 200C.
  2. Pierce your potato with a skewer a few times and place on an oven proof tray lined with baking paper. Cook your sweet potato in the oven; this will take about 45 minutes – 1 hour depending on the size of the potato, don’t worry if the skin burns as you will only use the flesh. When ready take out and let cool slightly before you scoop out the potato.
  3. Place your potato, garlic, chickpeas, paprika, cumin, coriander, olive oil and lemon juice into processor and mix until all incorporated. Once mixed to the consistency you like add the maple syrup, yoghurt and season with salt and pepper, giving a quick burst to mix in. Stir in your chopped cashews.
  4. Garnish with a pinch of additional paprika then serve with pita bread, carrot sticks, celery sticks or corn chips.

Nutrition Table

Servings: 12 Serving size:60g
Average Serve Average 100g
Energy 333 kJ 555 kJ
  80 Cal 133 Cal
Protein 2.5 g 4.1 g
Fat, total 3 g 5.1 g
- saturated 0.6 g 1 g
Carbohydrate 9.4 g 15.6 g
- sugars 3.1 g 5.2 g
Sodium 48 mg 80 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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