Kale Artichoke Dip, Gluten-Free, Dairy-Free

INGREDIENTS

1 1/2 cups

baked (, mashed Japanese sweet potato (about two medium potatoes))

1 cup

unsweetened almond milk or other non-dairy milk

3/4 cup

nutritional yeast

3 cloves

garlic

1 1/2 cups

finely chopped kale

3/4 cup

rough chopped artichoke hearts ((I use frozen))

salt