Sweet Potato and Cashew Dip

Sweet Potato and Cashew Dip

Prep time 40 minutes
Cook time 30 minutes
Total time 1 hours, 10 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Savoury Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Casual Party, Picnic
Delicious, healthy sweet potato and cashew dip.


  • 400g Sweet potato (peeled and chopped)
  • Canola oil spray
  • 1/4 cup Home made bread crumbs (refer to Basic Page)
  • 1 tablespoon Sunflower oil
  • 1/2 cup Raw cashews
  • 3 cloves Garlic (chopped)
  • Water
  • Salt


1. Preheat the oven to 180°C.
2. Spray the sweet potato with canola oil spray and place into a baking tray in a single layer. Place in the oven and roast for about 30 minutes, turning half way through. Allow to cool.
3. Place the sweet potato, garlic, bread crumbs, cashews and sunflower oil in a food processor and blend until smooth. Add water to get your preferred consistency, and salt to taste.
4. Store in an airtight container in the fridge until ready to serve.


Moderate Salicylate, Low Amines, Low Glutamates


Refer to Basics page for bread crumb recipe.

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