Ingredients
Serves: 2–4
Sweet potato fries
Cashew dip
Method
- Preheat the oven to 220°C.
- Place sweet potato fries to a baking tray, and drizzle over the olive oil. Sprinkle on the salt and spices, then toss the sweet potato to coat.
- Roast for 25 to 30 minutes or until tender. Meanwhile, make the dip by adding the cashew butter, tahini, olive oil, garlic, rice malt syrup and lemon to a small bowl then mix well.
- Add enough of the water to thin out the dip, mixing well, to your desired consistency.
- Serve sweet potato fries sprinkled with rosemary, then dunk away.
TIP: Make your own cashew butter by adding 2 cups cashews to a food processor, then process on low for 20 to 25 minutes or until creamy, scraping down the side as necessary. Resist the urge to add water – the oils from the nuts will eventually release to form a creamy butter; just be patient! Don’t forget to give your food processor a few breaks too so it doesn’t overheat. Add a pinch of sea salt and blend again for 30 seconds. Store in the fridge for up to 2 weeks or freeze for up to 4 months.
Recipe by Sally O’Neill
