This dip also is easy to dress up. Spoon it into a bowl, then top it with finely diced red onion, chopped scallions, a pinch of smoked paprika, and even a dollop of sour cream.
This recipe also is incredibly versatile. If you have leftover roasted potatoes (sweet or otherwise), use those, and just skip the cooking part. Or consider substituting steamed or roasted carrots for some of the sweet potatoes. The almonds also can be replaced with roasted peanuts or cashews.
Spicy Sweet Potato Dip
Makes 3 1/2 cups
2 large sweet potatoes, peeled and cut into small chunks
3/4 cup toasted almonds
1 chipotle pepper in adobo sauce (more or less, to taste)
5 cloves garlic
2 tablespoons lemon juice
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 cup extra-virgin olive oil
Salt and ground black pepper
1. Place the sweet potato chunks in a medium microwave-safe bowl. Add several tablespoons of water, then microwave on high until tender, about 8 to 10 minutes.
2. In a food processor, combine the cooked sweet potato, almonds, chipotle pepper, garlic, lemon juice, smoked paprika, and cumin. With the processor running, drizzle in the olive oil, and process until completely smooth. Taste, then season with salt and pepper.
3. Serve immediately or refrigerate until ready. If refrigerated, let it come to room temperature before serving.
- J.M. Hirsch, also the author of High Flavor, Low Labor: Reinventing Weeknight Cooking (Ballantine Books, 2010).
Per 1/4 cup serving: 80 calories; 6 grams fat; 5 grams carbohydrate; 1 gram protein; 1 gram fiber;85 mg sodium.