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Sweet Potato and Cashew Dip (from Tess Masters’ The Perfect Blend)

Michelle Tam (adapted from Tess Masters’ recipe)
  • minutes
  • Serves 2



large orange-flesh sweet potato (e.g., garnet or jewel)

5 tbsp

extra-virgin olive oil, divided

1 cup

diced yellow onion

2 tsp

minced garlic (about 2 cloves)

1 tsp

Diamond Crystal kosher salt, plus more to taste

1/4 cup

fresh lemon juice

1 tsp

apple cider vinegar

1 cup

raw unsalted cashews, soaked and drained (see note above)

1 tsp

mild yellow curry powder, plus more to taste

1 1/2 tsp

ground coriander

1 tsp

ground cumin

3/4 tsp

sweet paprika

1/8 tsp

ground turmeric (optional)