1 1/2cupsbaked, mashed Japanese sweet potato (about two medium potatoes)
1cupunsweetened almond milk or other non-dairy milk
3/4cupnutritional yeast
3clovesgarlic
1 1/2cupsfinely chopped kale
3/4cuprough chopped artichoke hearts(I use frozen)
dash of salt
Instructions
In a 400 degree oven, bake Japanese sweet potatoes on a baking sheet until soft. This is usually between 45 minutes to an hour depending on the size of the potatoes. You may use regular sweet potatoes, but it will make your dip orange.
Mash the baked sweet potatoes with a fork. Add to high speed blender along with milk, nutritional yeast and garlic. Blend until smooth.
In a medium baking dish, add chopped kale, artichoke hearts and a dash of salt.
Pour mixture from blender over the kale and artichokes. Stir to combine.
Bake at 450 degrees for 12-15 minutes, until bubbly and just starting to brown around the edges. Serve with tortilla chips.