Recipe courtesy of Sara Moulton

Sweet Potato Dip

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  • Level: Easy
  • Yield: about 4 cups
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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 cilantro 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)


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. In a food processor puree potatoes with remaining ingredients, adding up to 1/4 cup water to reach desired consistency.
  4. Serve dip with chips or crudites [carrot, celery and cherry tomatoes].
  5. [carrots, celery and cherry tomatoes].