Method

1. Microwave 500g peeled and chopped orange sweet potato, until tender.
2. Mash.
3. Roughly blend 2 tablespoons of unsalted roasted cashews.
4. Mix together the mashed sweet potato, cashews, and 1 teaspoon each of ground cumin, ground ginger, cinnamon and ground coriander seed.
5. Take 2 sourdough rye bread rolls and slice them into ½ cm slices. Place on an oven tray and spray with an olive oil or canola spray. Bake in a pre-heated oven at 180C until they are dried out and crispy (approx 10-15 minutes, but keep an eye on them so they don’t burn).
6. Serve with the sweep potato dip.