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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


  1. Heat oven to 400 degrees F.
  2. 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.
  3. In a food processor puree potatoes with remaining ingredients, adding enough water to reach desired consistency.
  4. Serve dip with chips or crudités.

Yield: about 4 cups

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