Quantcast

HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      ON WINE      SHOPPING      SEARCH

Culinary Sleuth

 

Sweet Potato Dip

Yields: 6 servings.

 

2 garlic cloves
2 sweetpotatoes
2 medium carrots
1/2 to 3/4-cup vegetable broth
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
2 tablespoons chopped parsley (optional)
2 tablespoons chopped cilantro (optional)

 

Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees F. for about 10 minutes, until soft. Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft. Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2-cup broth and blend. With motor running, add oil. Add remaining broth as needed until purée is fairly smooth and full. Add salt and pepper to taste. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.

Note:
Dip can be made as long as a day in advance. Cover and refrigerate.

 

Sweet Potatoes

Recipes
 

Current Culinary Sleuth Archive

Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

Good Eats 3
..

This page created May 1999

This page modified February 2007

 
 
 

Mom's Recipes

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

Bestselling Cookbooks
Cooking Light Store
Kitchen Markdowns
Buy 3 Products, Get 4th Free
Kitchen Bonus Deals
Cookware Rebates
Bestselling Small Appliances

 
.