Sweet Potato & Bell Pepper Sauce
Standalone accountable recipe file. The parent Food page remains intact during Phase 4B.
Sweet Potato & Bell Pepper Sauce
Recipe Ingredient InformationMeta
Smooth blended sauce. Equipment: Soup maker + blender, or hob + blender. Allergens: Tree nuts (cashews).
Ingredients
- Base
- 500 g Sweet Potato
- 300 g Red Pepper
- 70 g Cashews or 2½ tbsp Cashew Butter
- 300 ml Water
- ½ tsp Dried Mixed Herbs
- Finish
- 2 tbsp Lemon Juice
- Sea Salt, to taste
Method
- Option 1 — Soup maker + blender: Add the Sweet Potato, Red Pepper, Cashews or Cashew Butter, Water, and Dried Mixed Herbs. Run the smooth soup cycle. Add the Lemon Juice and Sea Salt, then blend briefly again until fully smooth.
- Option 2 — Hob: Add the Sweet Potato, Red Pepper, Cashews or Cashew Butter, Water, and Dried Mixed Herbs to a saucepan. Heat gently for 3–5 minutes, just until hot and the cashews are softened if using them.
- Blend + finish: Blend until smooth. Add the Lemon Juice and Sea Salt, blend or stir again, then use for chips or pasta.
Serving ideas
- Use for chips
- Stir through hot pasta
- Spoon over baked potato or roasted vegetables
Body & Sensory Notes
- Odour profile: Mild and softly sweet; not heavily aromatic.
- Texture: Smooth, creamy sauce rather than a dip.
- Energy: Root vegetable + nut base gives a steadier feel than a thin tomato-only sauce.