Skillet Curried Sweet Potato and Cashew Dip
- Yield 8 servings
- Prep 15 minutes
- Cook 1 hour 10 minutes
- Total 1 hour 25 minutes
Skillet Curried Sweet Potato and Cashew Dip sits in the Snacks section of Regbie. The card serves 8 servings. Plan on 1 hour 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 1 large orange-flesh sweet potato, e.g., garnet or jewel
- 5 tablespoons extra-virgin olive oil, divided
- 1 cup diced yellow onion
- 2 teaspoons minced garlic, about 2 cloves
- 1 teaspoon Diamond Crystal kosher salt, plus more to taste
- ¼ cup fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 cup raw unsalted cashews, soaked and drained
- 1 teaspoon mild yellow curry powder, plus more to taste
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- ¾ teaspoon sweet paprika
- ⅛ teaspoon ground turmeric, skippable
Method
Warm the oven to 400°F (200°C).
Prick the sweet potato all over with a paring knife or fork and lightly brush with olive or avocado oil. Set it on a rimmed baking sheet and bake for 45 minutes to an hour or until soft.
Allow the tater to cool, peel off the skin, and mash the flesh with a fork. Keep nearby 1 cup (250 g) of the mashed sweet potato.
In a wide skillet, heat 1 tablespoon olive oil over a medium burner and sauté the onions with a pinch of salt for about 5 minutes or until soft and translucent.
Tip in the minced garlic and stir until fragrant, about 30 seconds. Allow the alliums to cool slightly.
Grab your high speed blender or food processor and pour the remaining ¼ cup (60 mL) olive oil with the ¼ cup lemon juice and 1 teaspoon apple cider vinegar.
Tip in the onion mixture, cup of mashed sweet potato, cup of soaked and drained cashews, spices (1 teaspoon curry powder, 1½ teaspoons ground coriander, 1 teaspoon ground cumin, ¾ teaspoon sweet paprika, and ⅛ teaspoon ground turmeric), and 1 teaspoon kosher salt.
Blast on high for a minute until the resulting dip is smooth and creamy. If you don’t have a powerful blender, you may need to periodically stop the machine and scrape down the sides of the container.
Plate with a reliable raw veggies!
Kitchen notes
- Serving size is about ¼ cup.
- Two tips to speed up this recipe Roast your sweet potato ahead of time and mash it straight out of the fridge and/or Soak your cashews in 2 cups of boiling water for 10 minutes.
- The cook’ve tried both the slow method and the fast method, and the dip tastes fantastic either way.
