~*~ Sweet Potato Dip ~*~

~*~ Sweet Potato Dip ~*~

Community Classics .
Edited on Jan 27, 2004

This recipe takes some time but effort pays off.


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


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.

Not a NESTLÉ®-tested recipe.

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