I made this dip at my last cooking class and it was a big winner. I had to share it with you! This dip is perfect for anyone trying to avoid legumes or is on a Paleo diet (it doesn't contain any beans). I pair it dip with celery and gluten free crackers or spread it on gluten free bread.
Here are a few reasons to eat sweet potato--
1. It is also low on the glycemic index, which basically means the sugars from the vegetable are slowly released into your blood stream.
2. Sweet potato is also a heart healthy food-- it is high in B6, which is helpful for lowering homocysteine, reducing the hardening of blood vessels.
3. Sweet potatoes are high in potassium which reduces muscle cramping and lowers blood pressure.
- 1 large sweet potato without skin
- 5 tablespoons avocado oil, 1 for cooking onions and the remainder for the blender
- 1 shallot, chopped
- 2 cloves of garlic, chopped
- 1 lemon, squeezed
- 1 cup of pecans, soaked in water for two hours ahead of time and drained
- 1/2 teaspoon cinnnamon
- 1 teaspoons ground coriander
- 1 teaspoon ground cumin
- Roast sweet potato in the oven for 20 minutes at 450. Let cool and remove skin.
- While the potato is roasting, soak pecans in boiling water for 10-15 minutes.
- Meanwhile, sauté chopped shallot and garlic in a pan with 1 tbsp of avocado oil until well cooked.
- Drain the pecans and rinse them with fresh water.
- Add 4 tablespoons of avocado oil, cooked garlic and shallot, sweet potato, pecans, lemon juice and spices to a Vitamix. Puree until smooth. Transfer to a bowl and enjoy!