Anyone who knows me knows that I love sweet potatoes, they’re my all time favourite vegetable and I could happily eat them for every meal! Since I’m so obsessed I’m always trying to find new ways of eating them which seems to just further my obsession! Until last week my sweet potato brownies were the favourite, with my cinnamon and paprika wedges coming in a pretty close second, however, I then discovered the beauty of a creamy sweet potato dip and everything changed! This might be the perfect autumn dish, it goes with just about everything, enhancing all original flavours and adding an incredible creamy texture that just makes you so happy! It’s an incredibly simple recipe too with its strength lying in the perfect balance of a few deliciously subtle flavours that compliment each other perfectly. The sweet potatoes are steamed and then blended with chickpeas and homemade almond milk to make a wonderfully smooth, buttery base. This is then enhanced by adding tahini, which boosts the creaminess, apple cider vinegar and lemon, which together create a delicious tang; tamari (gluten free soy sauce), which adds a salty touch; and finally mixed herbs, sage leaves and chilli flakes to add a final layer of flavour! It’s pretty awesome. I’ve been loving it mixed with roasted autumn veggies – squash, potatoes, carrots, beets and delicious steamed greens, as well as using it as a dip for crudités and as a spread of homemade toast! I’m yet to find a situation in which it doesn’t taste incredible! Of course it’s so good for you too as each mouthful is full of energising plant-protein thanks to the chickpeas, almond milk and tahini. As well as lots of vitamin A from the sweet potatoes, which is essential for strengthening your body’s immunity against infection, as well as helping your body to build and maintain clean, glowing skin. The sweet potatoes are also filled with antioxidants and amazing anti-inflamatory properties, which is so important for keeping you healthy!
On another note I have two awesome things for you – firstly I’ll be uploading another great video for you tomorrow, this time focusing on how to make quinoa taste amazing with my recipe for roasted squash and pine nut quinoa! And secondly after the amazing popularity of my cooking classes I’ve organised five more, which I am so excited about, and I’ll release the dates on the events section on Monday! Have a beautiful Saturday everyone.
Makes one big bowl
- 3 small sweet potatoes or 2 medium ones
- 1 cup of chickpeas
- 1/2 a cup of almond milk
- 1 tablespoon of dried mixed herbs
- 1 tablespoon of tahini
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of tamari (gluten free soy sauce)
- 2 sage leaves
- 1 lemon
- salt and a sprinkling of chilli flakes to taste
Start by peeling the sweet potatoes, then chop them into small pieces and place these in a steamer. Steam for about twenty minutes until they are really soft and easy to mash with a fork.
At this point remove the sweet potatoes from the steamer and allow them to cool for a few minutes. While they cool squeeze the lemon and then place all the remaining ingredients into a food processor and blend until smooth, then add the sweet potatoes and blend again until perfectly creamy. Then serve! You can serve it warm or cold, I love it both but warm in the winter is awesome!