Roasted Sweet Potato & Cashew Dip

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Recipe's preparation

Day before

Preferably the night prior place Cashews into a bowl and fill with water to cover cashews. Cover in cling film and leave on bench or place in fridge overnite.

Preheat oven to 200' and line a flat baking tray.

Place all sweet potato on tray and lightly spray with a cooking oil spray - season with salt & pepper (I used my own Porcini salt & pepper mix)

Place in oven and roast until cooked and soft (check as they cook) When ready place in bowl and refridgerate until ready to assemble.

Assembly

Place coriander and garlic cloves into bowl "Closed lid" and blitz for 4 secs on speed 6.

Scrape down sides.





Drain Cashews of any remaining water and add cashews into bowl.

Then add roasted sweet potato, salt, pepper and turmeric and blitz in groups of 10secs on speed 8 until slightly chunky smooth. (or preferred consistancy)

Leave measuring cup off so you can watch progress of mix.

Use "Counter-clockwise operation" in between 10sec groups on speed 5 if required.

Place into bowl and keep refridgerated.