Morning made simple

A solid appetizer that’s great served with crudités or 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