Sweet Potato Dip Recipe

Sweet Potato Dip makes a great appetizer for a fall get-together, like a Halloween party or Thanksgiving.

• Meal Type: Dips
• Ethnicity: American
• Holiday Category: Thanksgiving
• Preparation Time: Over 1 hour, less than 1 day

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

Directions

1. Preheat oven to 400°F.
2. 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.
3. In a food processor purée potatoes with remaining ingredients, adding enough water to reach desired consistency.
4. Serve dip with chips or crudités such as jicama or fennel.
5. Makes about 4 cups.