Sweet potato dip on seeded bread

Sourdough toasts and sweet potato dip

Enjoy this delicious sweet potato dip on toast.
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  • 10
  • 7
  • easy
  • 10 minutes
  • 15 minutes
Nutrition per serve
  • 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.

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Provider Acknowledgement

Dale Cooke APD

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