This makes a great substitute for traditional hummus as a condiment in sandwiches, a spread on crackers, a dip with raw veggies or just eat on its own. If you want, you can add ¼ cup raw, soaked cashews for protein (soak in water for 8 hours and rinse) or lightly roast for a delicious nutty taste. Add the cashews into the food processer and process with the rest of the ingredients.
2 cups sweet potato, cut into 1 inch cubes (measure after cutting), not peeled
1 large clove garlic, chopped
2 tbsp olive oil
1 ½ inch fresh horseradish or 2-3 tsp prepared horseradish (rinsed)
2 tbsp fresh dill
3 tbsp yogurt cream cheese*
Sea salt and pepper to taste
Preheat the oven to 400 degrees. Place the sweet potatoes, garlic and 1 tablespoon olive oil in a small baking dish and place in the oven. Bake for 30 minutes or until the sweet potatoes are soft. Remove from the oven and let cool. Place the sweet potatoes in a food processor with the remaining olive oil, horseradish, dill and yogurt cream cheese. Process until smooth and season to taste with sea salt and pepper.
*I used yogurt cream cheese which gives it the perfect texture for spreading. It is easy to make by draining full-fat yogurt. I usually set mine up to drain before I go to bed so it is ready in the morning. Watch The Video to learn how. Season it with a little sea salt give it the “cream cheese” taste you expect. It is lower in calories than cream cheese and it is fermented for better digestibility. If you want, you can just use yogurt, which will make this runnier, or regular cream cheese, which will may it stiffer. Kefir also works for this but it is harder to drain and do not get as much unless it is a thicker kefir like yogurt. For a dairy-free option, drain coconut yogurt. The coconut meat from a fresh coconut could also work nicely in this recipe.
To learn the health benefits of horseradish: Horseradish: It’s Worth Its Weight In Gold
Try making your own Homemade Horseradish