Ingredients
1 large sweet potato (¾ to 1 pound), peeled and coarsely
chopped
½ cup nutritional yeast
¼ cup plus 2 tablespoons extra-virgin olive oil
1
teaspoon onion powder
1
teaspoon red pepper flakes
1
teaspoon fine sea salt
½
teaspoon paprika
¼
teaspoon ground cumin
Pinch
of chili powder
Crudités
or chips of choice, for serving
Directions
1.
Place the chopped sweet potage in a 1 1/2 quart pot and fill with enough water
to cover.
2.
Cover and boil for 20 minutes, or until the sweet potato is fork-tender. Drain
the water from the pot, leaving the potato in the pot.
3.
Add the nutritional yeast, olive oil, onion powder, red pepper flakes, salt,
paprika, cumin and chili powder to the pot. Puree with a hand blender or
transfer the ingredients to a food processor and pulse until smooth. (I
used a nutra-bullet to blend everything)
4.
Transfer the dip to a bowl and serve immediately with your favorite veggies or
chips.
This dip was pretty good and the best part is that it's clean, cheese and dairy free. If you try it, let me know what you think.
