Sweet Potato & Cashew Dip

Sweet Potato Cashew Dip on a platter with veggies and crackers.
Prep Time: 
80 min prep time
Number of Servings: 
Recipe Source: 
The Perfect Blend by Tess Masters ($19.99, Ten Speed Press, 2016)


  • 1 large orange-flesh sweet potato
  • 5 Tbsp extra-virgin olive oil, divided
  • 1 cup diced yellow onion
  • 2 cloves minced garlic
  • 1 tsp sea salt, plus more to taste
  • 14 cup fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 cup raw unsalted cashews, soaked*
  • 1 tsp coconut sugar
  • 1 tsp mild yellow curry powder, plus more to taste
  • 1 12 tsp ground coriander
  • 1 tsp ground cumin
  • 34 tsp sweet paprika
  • 18 tsp ground turmeric (optional)


  • Oven
  • Skillet
  • Blender


  1. Preheat oven to 400°.
  2. Either wrap sweet potato in foil or lightly brush it with a teaspoon of olive oil. Bake for about 1 hour, until soft. Allow to cool, remove skin, and mash flesh. Set aside 1 cup of mashed flesh.
  3. In a skillet, heat 1 tablespoon of the oil over medium heat and sauté onion and garlic with a pinch of salt for about 5 minutes, until soft and translucent. Allow to cool slightly.
  4. Pour remaining olive oil into a high-speed blender along with lemon juice and vinegar. Add onion mixture, mashed sweet potato, and remaining ingredients, including optional turmeric, and rest of salt. Blast on high for about 1 minute, until smooth and creamy. You may need to periodically stop machine and scrape down sides of container. Dip will keep in the fridge for about 5 days.


*If you can’t find raw, unsalted cashews, you can substitute 1 cup of cashew butter.

Nutrition Info: 
202 Calories, 4 g Protein, 12 g Carbohydrates, 2 g Fiber, 16 g Total fat (3 g sat), 169 mg Sodium, Vitamin A, B6, E, K, Iron, Magnesium, Phosphorus, Zinc