Sweet Potato and Onion Dip with Pecans

Nicole Taylor/ Photo credit: David Malosh for The New York Times. Food Stylist: Simon Andrews

4-6 Servings

Ingredients

• 2 pounds sweet potatoes (about 3 medium)
• 2 tablespoons grapeseed oil
• ½ medium white onion, sliced (about 1 cup)
• 1 small fennel bulb, sliced (about 1/3 cup), fronds reserved for garnish
• ½ small jalapeño, finely chopped (about 2 teaspoons)
• ⅓ cup grated Vegan Parmesan (about 1 ounce)
• ⅓ cup raw pecans, chopped
• ⅓ cup vegan cream cheese
• 1 tablespoon fresh lime juice (from 1/2 lime)
• 2 teaspoons maple syrup
• 1 ½ teaspoons kosher salt, plus more to taste
• ½ teaspoon onion powder
• ½ teaspoon vanilla extract
• ⅓ piece whole fresh nutmeg, grated (about 1 teaspoon)
• Extra-virgin olive oil and crispy fried onions (optional), for garnish
• Tortilla chips or celery sticks, for serving

Instructions

1. Heat the oven to 375 degrees. Using a vegetable brush and water, scrub the sweet potatoes to remove dirt, then place them on a sheet pan.
2. Bake the sweet potatoes on the top rack until soft to the touch, about 1 1/4 hours. Let cool for at least 1 hour.
3. Add grapeseed oil to a large skillet and heat over medium. Add sliced onion, fennel and jalapeño to the skillet and sauté for 15 minutes or until onions are soft and slightly browned. Set aside and let cool room temperature.
4. Using your hands, gently peel the sweet potatoes and discard the skins. In a large bowl, use a potato masher to mash the potatoes until you see tiny chunks. (The texture shouldn’t be ultrasmooth.)
5. Using a spoon, stir in the cooked onion mixture along with the vegan cream cheese, vegan Parmesan, pecans, lime juice, maple syrup, salt, onion powder, vanilla and nutmeg. Store the dip in an airtight container, and place in the fridge until ready to eat. (If you have the time, the flavors are always better the next day.)
6. Just before serving, stir to combine and season the dip to taste with salt. Drizzle it with olive oil, then top it with the reserved fennel fronds and crispy fried onions, if you like. Serve with any combination of gluten free bread, tortilla chips or celery sticks.