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Sweet Potato Dip with sourdough toasts

Sourdough toasts and sweet potato dip

Enjoy this delicious sweet potato dip on toast.


Serves: 10

Number of ingredients: 7

Difficulty: easy

To prep: 10 minutes

To cook: 15 minutes

Nutrition per serving

  • Energy: 524.6kJ

  • Protein: 3.3g

  • Total fat: 3.3g

  • - saturated fat: 0.5g

  • Carbohydrate: 19.2g

  • Fibre: 2.8g

  • Sodium: 73.5mg


  • 500g sweet potato
  • 2 tablespoons roasted cashews
  • cumin
  • cinnamon
  • ground corriander seed
  • 2 sourdough bread rolls
  • olive oil/canola spray


  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.