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Sweet Potato Dip




Source of Recipe


W. SMITH


Recipe Introduction


This recipe takes some time but effort pays off.



List of Ingredients




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 jalapeño chile, seeded and chopped fine (wear
rubber gloves)
1/4 to 1/2 cup water, if necessary
Accompaniment: baked tortilla chips or crudités such as jicama
or fennel


Recipe



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 purée potatoes with remaining ingredients, adding enough water to reach desired consistency. Serve dip with chips or crudités. Makes about 4 cups.