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  • Sweet potatoe and cashews veloute

Sweet potatoe and cashews veloute


600 g sweet potatoes
125 ml extra virgin olive oil
75 g cashews
1 tsp curry powder
½ bunch of fresh coriander
Kosher salt
Cracked black pepper


1. Preheat the oven to 180°C.
Peel the potatoes and cut them into dices. Place them in a plate, season with salt, pepper and a little olive oil. Roast sweet potatoes in the oven until they are soft.
2. Place the potatoes in a blender pitcher, add the rest of olive oil, cashews, coriander, curry powder and mix well.
3. Adjust seasoning and chill for at least one hour before use.
4- Serve as a dip with vegetables sticks.