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recipe
Sweet Potato Wedges with Cashew-Lime Dip
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SERVES: 4 servings
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Cashew butter is the secret of this creamy (but not creamy) three-ingredient dip. The final consistency of this dip is similar to sour cream. If you prefer, you can add a little more water or lime juice to make it thin enough to drizzle over the sweet potatoes (or other vegetables) instead.

Gather Ingredients

Cooking Instructions

Step 1

Preheat the oven to 425°. Line a baking sheet with parchment paper.

Step 2

Halve the sweet potatoes lengthwise and cut into thick wedges. In a bowl, toss the wedges and the garlic cloves with the oil and season with salt and pepper. Spread the wedges out on the baking sheet and roast, turning over the wedges once half way through, until browned and tender, about 25 minutes.

Sous Tip:

Get kids to help toss the sweet potatoes with the oil, salt, and pepper, and talk about how it’s important that they are evenly coated (to promote even browning as they roast).

Step 3

Meanwhile, in a medium bowl, whisk together the cashew butter, lime juice, and 2 tablespoons water. Taste and if the sauce seems too thick, add 1 more tablespoon water. When the roasted garlic cloves are cool enough to handle, squeeze them out of their peels into the bowl; whisk until well mixed. Season the dip with salt and pepper. Arrange the sweet potatoes on a platter and serve with the dip.

Sous Tip:

It’s fun for kids to whisk together ingredients. Work together to figure out how much water to add.

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