Sweet Potato Dip
Sweet Potato Dip
Source: Gourmet – August 1996
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 jalape?o chile, seeded and chopped
fine (wear rubber gloves)
1/4 to 1/2 cup water, if necessary
Accompaniment: baked tortilla chips or crudit?s such as jicama or fennel
Preheat oven to 400?F.
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.
In a food processor pur?e potatoes with remaining ingredients, adding enough water to reach desired consistency.
Serve dip with chips or crudit?s.
Makes about 4 cups.
Related posts:
- Sweet Potato Pie
- Sweet Potato Cheese Ball
- Sweet Potato Muffins
- Southern Sweet Potato Salad
- Sweet Potato Casserole
Comments