skinnymixer's Balsamic Sweet Potato Dip
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Sweet Potato Dip
- 250 g sweet potato peeled, roughly cut
- 70 g raw cashew nuts
- 10 g olive oil
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 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 or 10.6 oz water to mixer bowl, put your steaming tray in place and steam for 15 min/steaming temp/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 temp/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! :)
You can stir the bacon and onion through the dip if you would prefer a chunky type rustic dip.
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°C or 250°F rather than 130°C or 270°F.
Serving: 25g | Calories: 55kcal | Carbohydrates: 3.6g | Protein: 1.7g | Fat: 3.6g | Saturated Fat: 0.9g | Sodium: 106mg | Sugar: 2.1g