Sweet Potato DipServes 44 Plant Points
Snacks


Sweet Potato Dip


Serves 4

4 Plant Points

Skin Glowing

This dip is insane. Creamy and spicy and full of goodness. Slather it over everything - poached eggs, crackers ... the list is endless.

Ingredients:

  • 250g sweet potato, peeled and cut into 2.5cm pieces

  • 1 tbsp of grated fresh ginger

  • 4 tsp coconut cream (can of coconut milk)

  • 2 tbsp tahini

  • 2 tsp gluten-free tamari, soy sauce or Liquid Aminos

  • 2 tbsp of sesame seeds

  • salt and pepper

Method:

  1. Boil the sweet potato for 20 minutes, or until soft, in around 100ml water with a pinch of salt. Drain in a colander and reserve the liquid.

  2. In a food processor blend the sweet potato, ginger, coconut cream, tahini and tamari, soy sauce or Liquid Aminos.

  3. Blend until smooth, and add a little of the sweet potato cooking water to thin it out if you want.

    Toast the sesame seeds in a dry frying pan for 1 minute, stirring constantly so they don't burn.

  4. Put the sweet potato mixture in a bowl, and top with the toasted sesame seeds and some ground pepper. Leave to cool, then refrigerate.

  5. Serve chilled, with vegetable crudités (pictured on here).