Roasted Sweet Potato Dip

This is from the Dallas Morning News food section – probably 5 years ago!

Roasted Sweet Potato Dip

2 small sweet potatoes (1 lb. total)

1 clove garlic, halved and green sprout removed

1 Tbsp. plus 1 tsp. tahini

1 Tbsp. plus 1 tsp. olive oil

Juice of 1 large lemon (about 2 Tbsp)

1 tsp. cumin

1-2 Tbsp. chopped cilantro

Pinch of cayenne pepper

Preheat oven to 400°. Prick the potatoes with a fork and place on a cookie sheet. Roast for about an hour, or until very soft in the center. Let rest until cool enough to handle.

Place the garlic in the bowl of a food processor; process until minced. Scoop the sweet potato flesh into the food processor bowl. Add the remaining ingredients, and process until smooth. If too thick, add a tablespoon of warm water.

Season with salt and pepper to taste. Serve with pita chips, bread sticks, celery or red bell pepper strips. May be prepared ahead of time, refrigerated, and served at room temperature.

Makes about 2 cups.


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