Sourdough toasts and sweet potato dip Enjoy this delicious sweet potato dip on toast. Snack Details Serves: 10Number of ingredients: 7Difficulty: easyTo prep: 10 minutesTo cook: 15 minutes Nutrition per servingEnergy: 524.6kJProtein: 3.3gTotal fat: 3.3g- saturated fat: 0.5gCarbohydrate: 19.2gFibre: 2.8gSodium: 73.5mg Ingredients 500g sweet potato 2 tablespoons roasted cashews cumin cinnamon ground corriander seed 2 sourdough bread rolls olive oil/canola spray Method Microwave 500g peeled and chopped orange sweet potato, until tender. Mash. Roughly blend 2 tablespoons of unsalted roasted cashews. Mix together the mashed sweet potato, cashews, and 1 teaspoon each of ground cumin, ground ginger, cinnamon and ground coriander seed. 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). Serve with the sweep potato dip.