Southwest Roasted Sweet Potato Dip
Preparation Time: 20 minutes
Refrigeration: 1 hour or up to 3 days
Makes: about 2 cups (500 mL)
2 medium Ontario Sweet Potatoes (about 8 oz/250 g each)
4 cloves Ontario Garlic
1/2 cup (125 mL) coarsely chopped cilantro
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) lime juice
2 tbsp (25 mL) water or vegetable broth
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) salt
1 tsp (5 mL) chili powder
1/4 tsp (1 mL) cayenne pepper
Cilantro leaves (optional)
Baked white corn tortilla chips
Ontario Greenhouse Cucumber Sticks
Pierce sweet potatoes several places with fork; place on paper towel in microwave oven. Cook on High for 5 to 9 minutes or until tender. Cover with towel and let stand 5 to 8 minutes.
Meanwhile, peel and slice garlic into food processor bowl; pulse to finely chop.
Scoop flesh out of sweet potatoes to yield 2 cups (500 mL); add to food processor. Add cilantro, oil, lime juice, water, cumin, salt, chili powder and cayenne; process until puréed. Refrigerate in airtight container for 1 hour or up to 3 days or freeze. Bring to room temperature to serve. Garnish with cilantro leaves (if using). Serve with tortilla chips and cucumber sticks.
– Bake sweet potatoes in 350°F (180°C) oven for 45 to 60 minutes.
– Substitute chipotle chili powder to taste for the chili powder and cayenne.
1 Serving (2 tbsp/25 mL):
Protein: 1 gram
Fat: 3 grams
Carbohydrate: 6 grams
Fibre: 1 gram
Image and recipe provided by Foodland Ontario. For more information and recipes ideas, visit www.foodland.gov.on.ca.
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