Recipe courtesy of Sara Moulton
Sweet Potato Dip
- Level: Easy
- 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)
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].
