A healthy and flavorful dip made with sweet potato, red curry paste, and cannellini beans.
Reprinted with permission from The Vegan 8 Cookbook by Brandi Doming.
The Nutrition Facts are an estimate only. Cook the sweet potato (whole with skin) either in a microwave at HIGH for 5 to 6 minutes (wrapped in plastic wrap) until very tender, or bake it at 400°F (200°C) for 45 minutes to an hour until very soft. I would advise against steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup (248g) of the cooked potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you’re allergic, you can sub with tahini for a slightly different flavor profile that than the original recipe.