Sweet Potato Dip

Yield:
About 4 cups
Level:
Easy
Ingredients
  • 6 sweet potatoes (about 2 3/4 pounds)
  • 2 tablespoons olive oil
  • 4 scallions, chopped fine
  • 1/2 cup chopped drained bottled roasted pimiento 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 chili, seeded and chopped fine (wear rubber gloves)
Directions
  • Preheat oven to 400 degrees F.

  • Prick potatoes with a fork and on a baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Scoop potato flesh into a bowl.

  • In a food processor puree potatoes with remaining ingredients, adding up to 1/4 cup water to reach desired consistency.

  • Serve dip with chips or crudites.


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