2 sweet potatoes
2 tablespoons vanilla hemp protein powder ( optional )
1 lemon, zested and juiced
1-inch piece of grated ginger
1 teaspoon sea salt
¼ teaspoon cayenne pepper (optional)
Roast the sweet potato. Preheat the oven to 400°F. Wash the sweet potatoes and pierce them with a fork. Wrap the sweet potatoes with aluminum foil. Place in the oven on a baking tray for 45 minutes to 1 hour. When the sweet potatoes are tender, remove from the oven and allow to cool for 15 to 20 minutes.
Mix the dip. Put the warm sweet potatoes in a blender or food processor with the skin. Add the vanilla hemp protein powder, lemon zest and juice, grated ginger, sea salt, and cayenne pepper (optional). Blend until well incorporated. Add a bit of water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust seasonings to your preference.
Serving suggestion. Add dried cranberries if desired. Serve with raw vegetables like carrots, cucumbers, radishes, celery, etc.
