A solid appetizer that’s great served with crudités or Forager Project® Cheezy Green vegetable chips.


  • 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 Cashewmilk Yogurt
  • 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 Cashewmilk Yogurt, 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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