Sweet Potato Dip

Source: Gourmet - August 1996

6 sweet potatoes (about 2 3/4 pounds)
2 tablespoons olive oil
4 scallions, chopped fine
1/2 cup chopped drained bottled roasted red peppers
1/3 cup packed fresh coriander sprigs,
    washed well, spun dry and chopped fine
2 vine-ripened tomatoes, seeded and chopped fine
1 large garlic clove, minced and mashed to
    a paste with 1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 fresh jalapeno chile, seeded and chopped
    fine (wear rubber gloves)
1/4 to 1/2 cup water, if necessary

Accompaniment: baked tortilla chips or crudit s such as jicama or fennel

Heat oven to 400 degrees F.

Prick potatoes with a fork and on a foil-lined baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Cool potatoes slightly and scoop flesh into a bowl.

In a food processor pur e potatoes with remaining ingredients, adding enough water to reach desired consistency.

Serve dip with chips or crudites.

Makes about 4 cups.