Sweet Potato Dip

Ingredients

• 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

Prep

• 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.

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