Toasted Peanut Roasted Sweet Potato Dip

by Edward Daniel
Caption of Toasted Peanut Roasted Sweet Potato Dip. Image by Edward Daniel (c).

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.

Caption of Toasted Peanut Roasted Sweet Potato Dip. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

  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.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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