Sweet Potato and Cashew Dip (From Tess Masters’ the Perfect Blend)

nomnompaleo.com

Clamfritter

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

5 tablespoons extra-virgin olive oil, divided

1 cup (150 g) diced yellow onion

2 teaspoons minced garlic (about 2 cloves)

1 teaspoon Diamond Crystal kosher salt, plus more to taste

¼ cup (60 mL) fresh lemon juice

1 teaspoon apple cider vinegar

1 cup (140 g) raw unsalted cashews, soaked and drained (see note above)

1 teaspoon mild yellow curry powder, plus more to taste

1½ teaspoons ground coriander

1 teaspoon ground cumin

¾ teaspoon sweet paprika

⅛ teaspoon ground turmeric (optional)

Directions at nomnompaleo.com

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