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Makes 2 servings

* 2 sweet potatoes
* 2 tablespoons vanilla hemp protein powder
* 1 lemon, zested and juiced
* 1-inch piece of grated ginger
* 1 teaspoon sea salt
* ¼ teaspoon cayenne pepper (optional)

Preheat the oven to 400°F (200°C). 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.