• 2 large sweet potatoes, pricked with a fork and wrapped in foil
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of cumin
  • small bunch of chives, finely chopped
  • ⅔ cup of Unsweetened Plain Cashewgurt®
  • 1 clove of garlic
  • juice of half a lemon
  • salt and pepper, to taste
  • toasted sunflower seeds and extra spices to garnish


Preheat oven to 400° F. Using a fork, prick sweet potatoes all over and wrap them in foil. Bake for around 40 minutes, until very soft.

Allow to cool, then scoop out the flesh, and blend with Cashewgurt®, garlic, lemon juice, spices, and chives. Season with salt and pepper.

To serve, drizzle with olive oil, toasted seeds and a little extra paprika.

Sweet Potato Dip

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