Sweet potato dip

Yield: 1 servings

Measure Ingredient
6 \N Sweet potatoes -; (abt 2 3/4 lbs)
2 tablespoons Olive oil
4 \N Scallions; chopped fine
½ cup Chopped drained bottled roasted pimiento
\N \N Peppers
⅓ cup Fresh coriander sprigs - (packed); washed well,
\N \N Spun dry and chopped fine
2 \N Vine-ripened tomatoes; seeded, chopped fine
1 large Garlic clove; mashed with
¼ teaspoon Salt; to a paste
2 tablespoons Balsamic vinegar
1 teaspoon Salt; or to taste
½ teaspoon Freshly-ground black pepper; or to taste
½ \N Fresh jalapeno chili; seeded, chopped fine

Preheat oven to 400 degrees. Prick potatoes with a fork and on a baking sheet bake in middle of oven 1½ hours, or until very soft. Scoop potato flesh into a bowl. In a food processor puree potatoes with remaining ingredients, adding up to ¼ cup water to reach desired consistency. Serve dip with chips or crudites. This recipe yields about 4 cups of dip.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-D246 broadcast 04-24-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-28-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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