Sweet Potato Dip with a Cashew Coriander Pesto Swirl

Sweet Potato Dip

1 large sweet potato, washed
1 tsp olive oil
1 tsp salt
½ cup coconut cream
Juice of ½ lemon
2 tsp cumin powder
1 tsp cinnamon powder


Preheat your oven to 220°C.

Place the whole sweet potato on a baking tray and slice about 2 cm in lengthways down the middle. Drizzle with some olive oil and sprinkle with some salt and place in the oven for about 45 minutes or until it is soft all the way through. Remove from the oven and leave to cool for about 1 hour.

Peel the skin from the potato and roughly chop it into squares. Chuck it in a food processor along with all the other ingredients. Blend until a smooth mixture is formed. Transfer the mixture to a bowl and store in the fridge while you make your pesto.

Cashew Coriander Pesto

1 bunch coriander, washed
¼ cup olive oil
2 tbsp lemon juice
1 tsp salt
Pepper, to taste
½ cup cashews


Making sure the coriander has been given a good wash, roughly tear it up and chuck it into a food processor. Include the roots and stems as these also hold a lot of flavour. Put the rest of the ingredients – besides the cashews – in and blend until a smooth green texture is formed. Add the cashews and give it a quick blend until the cashews are roughly chopped but not too much, as you still want the cashews to be quite chunky.

Remove the sweet potato dip from the fridge and pour the pesto mix on top. Stir the pesto through until well combined.

Store in the fridge or serve right away.

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