Sweet Potato & Turmeric Dip
|575g sweet potatoes
4 tbsp extra virgin olive oil
2 tbsp tahini (or any nut butter)
1 tsp turmeric
2 tsp ground cumin
2 garlic cloves
Juice of 1 lime
Preheat the oven to 220°C / 200°C fan / Gas Mark 7.
Peel sweet potatoes. Cut them in 1cm dice and place on a roasting tray with a drizzle of oil. Cook for around 30-40 mins until soft.
When done, let the sweet potatoes cool down, then transfer to a blender. Add olive oil, tahini, turmeric, cumin, garlic and lime juice. Blend to a paste adding water as needed to get desired consistency.