· 1 cup raw cashews
· 2/3 cup finely chopped pitted Kalamata olives, divided
· 1 teaspoon lemon zest
· 1 tablespoon lemon juice
· Pinch cayenne pepper
· 3 tablespoons chopped fresh parsley
· 1 large (1-pound) sweet potato, very thinly sliced
Place cashews in a small bowl, cover by about 1 inch with boiling water and soak for 30 minutes. Drain, discarding soaking liquid. In a blender, combine cashews, 1/2 cup water, 1/3 cup of the olives, lemon zest, lemon juice and cayenne and blend until smooth. Transfer to a bowl and stir in parsley and remaining 1/3 cup olives. Serve with sweet potato slices.