Creamy Olive Dip With Sweet Potato Chips

Ingredients:
·         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

Method: 
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.