Name: Sweet Potato Dip
Yield: 8 servings
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

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

Serving Size: 8 servings

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.