Spice up your summer with Sue’s sweet potato dip

Sue Bedford (MSc Nutritional Therapy)

Did you know?…..Sweet potatoes belong to the morning glory family. Depending on the variety, sweet potato flesh can vary from white to orange and even purple. They are sometimes shaped like a potato and sometimes longer and tapered at both ends.

Nutritionally they are super impressive and contain many fertility-friendly nutrients. Classed as one of your 5 plus a day, they provide a good amount of fibre, potassium, selenium, calcium, protein, iron, sodium, water iron, magnesium and zinc. Their bright colour gives away the fact that they are packed full of beta carotene and provide a high level of antioxidants. Sweet potatoes have a relatively low glycaemic index number, meaning that their carbohydrate is released more slowly into the bloodstream. What a fabulous fertility-friendly vegetable to enjoy in this spicy summer delicious dip!

INGREDIENTS

1 sweet potato

2 tsp healthy extra virgin olive oil

3 TBSP tahini paste

2 cloves garlic

1/2 tsp salt (season to taste)

1/2 tsp ground pepper

pinch smoked paprika

pinch cumin

1/2 lime

INSTRUCTIONS

Pre-heat oven to 18o degrees c. Line a baking tray with parchment paper. Peel the sweet potato and cut into one-inch cubes. Crush the garlic cloves. Next, spread the garlic and sweet potato on the baking tray and drizzle with oil. Sprinkle with salt and pepper and roast for 30 minutes or until soft and easily mashed with a fork. Allow to cool slightly, then blend until smooth. Add the tahini, pinch of salt, cayenne pepper, smoked paprika, cumin and the juice from 1/2 a lime. Blend well. For a thinner consistency, add a little water a teaspoon at a time and continue blending until smooth and creamy.  Pour the contents into a small serving bowl and enjoy with crudites.