Back

Spicy Coconut Sweet Potato Dip

Ingredients

  • 1 large sweet potato (approx. 400g)
  • 1 clove garlic
  • 3 tbsps tahini
  • 2 tbsps lemon juice
  • 1 tbsp Protein World coconut oil
  • 1 tsp maple syrup
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp chilli powder
  • 1/2 tsp salt

Nutritional Info

  • Per Serving
  • Calories 140
  • Protein 3.5g
  • Carbs 16g
  • Sugar 3.5g
  • Fibre 2g
  • Fat 7g

Method

  • Preheat oven to 200 degrees celsius.
  • Prick the skin of the sweet potato using a knife and place the potato on a baking tray and bake in the oven for 1 hour or until soft. Once cooked, remove from oven and set aside to cool.
  • Add remaining ingredients to a food processor. Once potato has cooled, remove skin and add it to the food processor
  • Blend until smooth
  • Serves 6