Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 4-6
What can you do with that leftover baked yam? Make a delicious spread to serve with crackers for an easy appetizer or bring it along to your next holiday party. Serve it with a roasted vegetable board and a fresh salad for a light meal.
Ingredients
- 2 cups, yams, baked, remove skin
- 1/4 cup – Almond butter
- 3/4 teaspoon- cumin, ground
- 3/4 teaspoon- Himalayan salt
- 1-1/2 teaspoon- Red chili paste
- 2 Tablespoon- lime juice, fresh
- 1 Tablespoon- almonds, chopped, toasted
Method
- Place roasted yam and almond butter in bowl of food processor fitted with S blade. Process until smooth.
- Add cumin, salt, chili paste and lime juice and pulse to combine.
- Taste dip and adjust seasonings as desired.
- Serve dip at room temperature in a pretty bowl topped with toasted almonds, or place in an ovenproof dish and bake for 15-20 minutes at 350 oven to warm up.
Storage
Store leftover dip in covered container in refrigerator for 3-4 days.