This week, I thought I would be clever and choose an ‘easy’ topic for the peoples choice recipe, because I am off to Melbourne at the end of the week for the AusMumpreneur conference. I should know better by now that nothing I ever do is ‘easy’. This weeks topic was ‘dips’ and the competition between the top two contenders, Sweet potato & Cashew and French Onion, was closer and more nerve-wracking than election night, with Sweet potato taking out the top prize with 774 votes, compared to 772 votes for French Onion. Who would have thought that so many people were passionate about dip. I thought about sweet potato for an entire day before I had my recipe concept sorted; I wanted it to be something unique because we rarely see an original idea for a dip recipe. Long story short, genius struck when I remembered how much I have LOVED it in the past when restaurants have served me roasted sweet potato with a balsamic glaze drizzled over the top. So here is this weeks recipe, a sweet potato and cashew nut dip, with a balsamic glaze drizzled over the top. But it doesn’t stop there, absolutely WOW your guests with the hidden caramelised onion and bacon hiding underneath 😉
- 250 g sweet potato, peeled, roughly cut
- 70 g raw cashew nuts
- 10 g olive oil
- 1 tsp lemon juice
- ½ tsp salt
- ½ tsp paprika
- ½ tsp onion powder
- 1 large red onion, halved and thinly sliced
- 100 g streaky bacon, thinly sliced
- 50 g balsamic vinegar
- 10 g coconut sugar (or sugar of choice)
- Set your bacon and onion to caramelise in a medium to high heat pan. I didn't use any oil, but if your bacon doesn't have much fat on it you may wish to use 1-2 tsp of oil as well to help the process along.
- Add roughly chopped sweet potato to mixer bowl, chop for 3 sec/speed 5/MC on. Scrape chopped sweet potato out into the deep steaming tray.
- Add 300 g water to mixer bowl, put your steaming tray in place and steam for 15 min/steaming temperature/speed 3. Check on your bacon and onion.
- When the bacon and onion has finished caramelising, put it in the bottom of your dip bowl in an even layer. When your sweet potato has finished, set it aside and discard water.
- Without washing the bowl, add your balsamic glaze ingredients and cook for 5 min/steaming temperature/speed 1/MC off. When glaze has finished, set aside. It will thicken on standing.
- Without washing the bowl, add your sweet potato and the remaining sweet potato dip ingredients. Blend for 3 sec/speed 9/MC on. Scrape bowl down and repeat until desired texture is reached.
- Spread sweet potato dip on top of the caramelised bacon and onion mixture and serve warm, with a spoon and the balsamic glaze drizzled over the top.
- Tip: Don't use all of the balsamic glaze at once, drizzle it over the dip as it runs out! 🙂
Feel free to experiment with flavour combos, some danish feta would be beautiful crumbled over the top with the balsamic glaze for example. Adding some philli cheese or yoghurt/sour cream to the mixture will give you a smoother, more dip like consistency too.
For a vegetarian/vegan choice: omit the bacon!
Use sharp blade for this recipe.
At step 2 chop sweet potato for 5 seconds.
At step 6 Supercook users must use 120 degrees rather than 130 degrees.