A delicious side dish to roasted chicken or a green salad! I use chipotle chili powder in this recipe to keep it simple but if you prefer more heat use chipotle paste or using actual chipotle chilis in adobo sauce starting with 1/2 a teaspoon and working your way up.
When cashews have soaked for at least three hours and you are ready to eat: Preheat oven to 425 degrees. Place rack in upper third of oven. Cover a rimmed cookie sheet with parchment
Peel sweet potatoes, cut in half lengthwise and then cut each half into wedges. About 1/2" thick
Place wedges on parchment covered cookie sheet and drizzle with 1-2 tablespoons olive oil. Use enough oil that each wedge is glistening with oil, toss
Add soaked cashews, 1 tablespoon olive oil, lime juice, sea salt, 1/4 cup water and 1 pepper in adobo sauce (or less if sensitive to heat)
Process for one minute, if needed add up to another 1/4 cup water for thinning (I prefer mine a little thinner, some people like it thick, totally up to preference)
When dip is the consistency you want and nice and smooth stop processing. Taste and decide if it needs more sea salt or chipotle, then make adjustments accordingly