You all know that we are sweet potato lovers by now and many of our recipes are vegan, but this one can be a side dish to almost everything, meat or veggies. But the best thing about it? It’s super easy to make!
Not only will this yummy little dip make your taste buds go yeeha but it will make you full. Sweet potatoes are a great source of vitamin A as it contains 283% of your daily value (a white potato contains only 1%), 37% of vitamin C, and some calcium, potassium, and iron too. With winter coming along we sure need those extra vitamins.
Ingredients (serves 4)
3 medium sized sweet potatoes or 2 big ones
About 3.tbsp rapeseed oil
1 medium sized shallot
1 red chili fruit
1 small can of corn
Fresh cilantro (as much as you want, can be excluded)
Pepper & salt
Start by pealing and chopping the sweet potatoes into cubes, about 2 cm wide. Put the cubes in a saucepan and let it fry together with the rapeseed oil for about three minutes. Chop the shallot in the meantime and then add it to the potatoes in the pan. Chop the chili and sprinkle over the onion and potatoes (make sure you remove the chili seeds). Put a lid on the pan and let it fry for about 10 minutes on medium heat. Stir once in a while to make sure it doesn’t burn. When the potatoes are somewhat soft you put the pan aside and start mixing the veggie mix with a stick blender. It should get a nice thick creamy texture. Add the corn, cilantro, pepper and salt and voila! Eat this wonderful dip with nachos, use it as a side to a nice steak or as a compliment to your halloumi burger.
By: Victoria Thoors