Sweet potato dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Sweet potatoes -; (abt 2 3/4 lbs) | |
| 2 | tablespoons | Olive oil |
| 4 | Scallions; chopped fine | |
| ½ | cup | Chopped drained bottled roasted pimiento |
| Peppers | ||
| ⅓ | cup | Fresh coriander sprigs - (packed); washed well, |
| Spun dry and chopped fine | ||
| 2 | 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 | Fresh jalapeno chili; seeded, chopped fine | |
Directions
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.