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
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
1/4 to 1/2 cup water, if necessary
Accompaniment: baked tortilla chips or crudités such as jicama
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.