Vegan Sweet Potato Dip
- 2 cups baked, mashed sweet potato (about 1 medium-large)*; slightly cooled
- 1/4 cup canned full-fat coconut milk
- 3 tablespoons nutritional yeast
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons reduced sodium tamari
- Sea salt, to taste
- Fresh ground black pepper, to taste
Pulse the ingredients in a food processor, then blend until smooth.*To bake the sweet potato, wrap the whole sweet potato tightly in foil then place it directly on the middle oven rack. Bake at 425 for 1 hour and 15 minutes or until completely tender throughout. Check doneness by piercing with a knife. Cool slightly, then mash (with the skin).
