roasted sweet potato and macadamia nut dip.

A dip for spreading on virtually anything!

Think: A chunky pesto, but it’s made from gorgeous colourful sweet potatoes!

Dietary: Vegetarian & Gluten Free

Total Time: 30 minutes
Blend Time: 5 minutes
Cook Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 people

Ingredients
2-3 medium sized sweet potatoes, washed and cut into cubes 
5 tablespoons olive oil 
4 large cloves of garlic, peeled 
1 cup macadamia nuts
90g feta cheese
½ cup water, plus more for blending purposes 
Fresh rosemary
Sea salt and cracked black pepper

To Serve
Extra olive oil
Extra sea salt and cracked black pepper 
Extra rosemary 
Crackers to serve 

Method
Preheat an oven to 180 degrees bake. 
In a medium sized mixing bowl, add the cubed sweet potato and 2 tablespoons olive oil. 
Add a sprinkling of sea salt and cracked black pepper.
Rub the sweet potato with the olive oil and seasonings and ensure all cubes are coated well. 
Transfer the cubes to a large baking tray and bake for 10 minutes. 
Cover the garlic cloves in olive oil and add to the baking tray when there is only 10 minutes to go. 
Continue to cook the sweet potato and garlic cloves for another 10 minutes or until golden and soft. 
Remove the tray from the oven and allow it to cool slightly. 
Transfer the cooked sweet potato and garlic cloves to a high speed blender or food processor. Add all remaining ingredients and pulse a few times to combine. If your blender is struggling to blend, add some water to the mixture to help move it along. 
Pour the chunky dip into a serving bowl, garnish with extra olive oil, salt and pepper and rosemary to serve. 
This dip will keep in an airtight container for up to 4 days in the fridge.