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Cindy (cyalexa)

Spicy Sweet Potato Dip

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871 posts
Joined: Jan 13, 2012

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Posted to Thread #23462 at 1:17 am on Dec 19, 2012

Spicy Sweet Potato Dip
Adapted from a recipe by J.M. Hirsch, The Associated Press (makes 3 cups)

2 large sweet potatoes
cup toasted almonds (115g blanched, toasted)
1 chipotle pepper in adobo, or to taste (1TB puree)
2-3 cloves of garlic
2 TB lemon or lime juice
1 tsp smoked paprika
1 tsp ground toasted cumin
cup olive oil
1 tsp salt or to taste and pepper to taste
Roast the potatoes in their skins until well done. Allow to cool. Scoop the cooked potato flesh from the skins and combine in a food processor with all ingredients except olive oil and salt and pepper. Process until combined and then add olive oil while processor is running process until smooth. Season with salt and pepper to taste.
Can be refrigerated for 24 hours and brought to room temp to serve. It can sit out for hours at room temp without losing anything in the way of appearance or flavor.
Serve with raw vegetables and/or assorted dipping chips.


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