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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Makes 4 cups. This is different but so very good! I like dipping veggies in this. Ingredients:
6 small-medium sweet potatoes (about 21/4 lbs.) |
2 tbsp. olive oil |
4 scallions, chopped fine |
1/2 cup chopped drained bottled roasted red peppers |
1/3 cup packed fresh cilantro sprigs, washed well, dried and chopped fine |
2 ripe tomatoes, seeded and chopped fine |
1 large garlic clove, minced and mashed to a paste with 1/4 tsp. salt |
2 tbsp. balsamic vinegar |
1/2 tsp. salt, or to taste |
1/2 tsp. freshly ground black pepper, or to taste |
1/2 fresh jalapeno chili, seeded and chopped fine |
1/4 - 1/2 cup water if necessary |
Directions:
1. Preheat oven to 400 degrees.
2. Prick potatoes with a fork and on a foil-lined baking sheet bake in the
3. middle of the oven for 11/2 hours, or until very soft.
4. Cool potatoes slightly and scoop flesh into a bowl.
5. In a food processor, puree potatoes with remaining ingredients,
6. adding enough water to reach desired consistency.
7. Serve dip with baked or whole-grain tortilla chips or vegetable
8. dippers.
9. Makes about 4 cups.
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