Until two years ago, I didn’t like sweet potatoes much. I found them too sweet to be savory and too “potato-like” to be sweet. This all changed on a trip to San Francisco where I had an amazing Asian fusion sweet potato dish in a small restaurant, I simply can’t remember the name of. Since then the gorgeous sweet potato and I have become good friends.They are actually rather delightful.
I have used them in many recipes. One of them is this smoky sweet potato dip. It’s simple and I personally really enjoy the smoky, sweet and lightly spicy flavors. For me it is a very versatile dip/spread that makes a perfect lunch and alternative to hummus . The recipe uses coconut yogurt, which is at times a bit hard to get and also fairly pricey. It can easily be substituted (try coconut cream or milk) or left out but I like the tropical hint it adds to the dip.
- 1 medium sweet potato (about 200 to 250g is good)
- 2 tbsp coconut yogurt
- green tops of three spring onions, finely chopped
- a coup of sprigs of parsley, minced
- 1 clove of garlic, crushed
- 1/4 tsp smoked paprika
- pinch of cayenne pepper
- salt and pepper to taste
HOW IT’S DONE
Start by washing and piercing the sweet potato, then roast in the oven. For me around 45 minutes at 200 degrees Celsius ( 392 F ) works out most of the times . If I have something else in the oven I tend to stick the potato in with it, depending on temperature I adjust baking time.
Once done, leave to cool, then peel off the skin and mash up the soft flesh. In a small bowl, add the sweet potato and remaining ingredients. Give it a good mix. Do a couple of taste tests. The spices are guidelines only and you may want to add more or less of them depending on your personal preference.
I usually give the dip around half hour in the fridge to develop the flavors.
Serve with fresh crudites, nachos or spread on freshly baked bread.
We would love to see your creations! Just post your photo in instagram with #thevitalsisterscreations