Toasted Peanut Roasted Sweet Potato Dip

by Edward Daniel

Toasted Peanut Roasted Sweet Potato Dip
Prep time
Total time
I first made this dip at Christmas time and since then recipe as I have tested it and taken out bits to it. I think this is the version I am most happy with. As an aside, I find roasting sweet potatoes in coconut oil helps caramalise the skin. I enjoy this as a separate dish.
Recipe type: Entree
Cuisine: Vegan, Vegetarian
Serves: 5
  • 700g sweet potatoes
  • 4tbs extra virgin coconut oil
  • 2 shallots chopped
  • 2 cloves of garlic
  • 150g peanuts
  • 2tbs tamari
  • few sprigs of mint
  • salt and pepper to taste
  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Melt the coconot oil and use a pastry brush to go over the sweet potato. Place the peppers in the oven and cook for about an hour. Leave to one side.
  3. Sauté the shallot with the garlic in olive oil until the shallots turn translucent.
  4. Chop the peanuts and add to the shallots. Toast for about 3 to 4 minutes. Set to one side.
  5. Peel the sweet potato. In a food processor place the peanut mixture, sweet potato, tamari and mint. Pulse and season to taste.
  6. Serve with crackers.
Nutritional Analysis
Good points
• No cholesterol
• Low in sugar
Bad points
• High in saturated fat
Nutrition Information
Serving size: 125g Calories: 283 Fat: 1.64g Saturated fat: 7.3g Carbohydrates: 29g Sugar: 1.3g Sodium: 411mg Fiber: 5.4g Protein: 6.9g Cholesterol: 0






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