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Sweet Potato Dip
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
Baked tortilla chips or crudités 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 puree potatoes with remaining ingredients, adding enough water to reach desired consistency.
Serve dip with chips or crudités.
Yield: about 4 cups
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