Prev Recipe Next Recipe

Recipe courtesy of Sara Moulton

Save Recipe Print

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 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)

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 [carrot, celery and cherry tomatoes].

[carrots, celery and cherry tomatoes].

My Private Notes

Name: Sweet Potato Dip
Yield: about 4 cups
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 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)