Sweet Potato Dip

Recipe Ingredients

6		Sweet potatoes - (abt 2 3/4 lbs)
2 tablespoons	30ml	Olive oil
4		Scallions - chopped fine
1/2 cup	73g / 2.6oz	Chopped drained bottled roasted pimiento
		Peppers
1/3 cup	5.3g / 0.2oz	Fresh coriander sprigs - (packed) - washed well,
		Spun dry and chopped fine
2		Vine-ripened tomatoes - seeded, chopped fine
1		Garlic clove - mashed with (large)
1/4 teaspoon	1.3ml	Salt - to a paste
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground black pepper - or to taste
1/2		Fresh jalapeno chili - seeded, chopped fine

Recipe Instructions

Preheat oven to 400 degrees.

Prick potatoes with a fork and on a baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Scoop potato flesh into a bowl.

In a food processor puree potatoes with remaining ingredients, adding up to 1/4 cup water to reach desired consistency.

Serve dip with chips or crudites.

This recipe yields about 4 cups of dip.

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

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