Sweet Potato and Cashew Dip
Print recipe
| Prep time | 40 minutes |
| Cook time | 30 minutes |
| Total time | 1 hours, 10 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Savoury Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Casual Party, Picnic |
Delicious, healthy sweet potato and cashew dip.
Ingredients
- 400g Sweet potato (peeled and chopped)
- Canola oil spray
- 1/4 cup Home made bread crumbs (refer to Basic Page)
- 1 tablespoon Sunflower oil
- 1/2 cup Raw cashews
- 3 cloves Garlic (chopped)
- Water
- Salt
Directions
| 1. | Preheat the oven to 180°C. |
| 2. | Spray the sweet potato with canola oil spray and place into a baking tray in a single layer. Place in the oven and roast for about 30 minutes, turning half way through. Allow to cool. |
| 3. | Place the sweet potato, garlic, bread crumbs, cashews and sunflower oil in a food processor and blend until smooth. Add water to get your preferred consistency, and salt to taste. |
| 4. | Store in an airtight container in the fridge until ready to serve. |
Note
Moderate Salicylate, Low Amines, Low Glutamates
Refer to Basics page for bread crumb recipe.
