Curried Sweet Potato Dip

Noticing my last post was a sweet potato pie recipe, you might be inclined whisper redundant under your breath and run away. Well, not only would that be a little weird of you, but you would also miss out on this great dip you could share with your new found (or age-old) friends.  Friendship and sweet potatoes: two vital components of a well-lived life.

Since starting the dietetics program at Mount Mary last fall, I’ve been steeped in fascinating nutrition knowledge and surrounded by a strong, smart, diverse group of women. I’ve had the privilege to get to know some of these ladies as friends and on Saturday, we celebrated life, food, and friendship.  We brought dishes to share and sipped (gulped?) wine, started a book club, and mulled over life’s big and little questions.  If you would have told me a year ago I’d be writing those words now, about new friends and all, I might not have believed you.  I’ve never been the most gifted friend-maker, and I know a lot of us say that, but anyway, it’s been a blessing, and that is all.

I brought this smooth, spicy, sweet potato dip accompanied by sliced radishes and blue corn tortilla chips.  Whole grain crackers or flatbread would also work quite nicely.  If you leave out the curry powder and swap in some cinnamon, I’d imagine graham crackers would be an excellent dipping vehicle as well.

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So, I changed it some: chickpeas for white beans, more olive oil, no feta, add garlic and cayenne pepper, but I owe the blog Mary Not Martha for the soul of this dip. Topping it with pepitas was a game changer. Thanks for the inspiration ladies!

You can use a blender, immersion blender or food processor to bring this dip together.  If you don’t have any of these, you can whip up a slightly more rustic version by just mashing with a potato masher.

Ingredients:

3 large sweet potatoes

½ cup olive oil, plus as added for thinning dip

1 cup cooked chickpeas

1 Tbsp fresh curry powder (I used Penzey’s Hot Curry Powder)

½ Tbsp garlic, minced or pasted

¼ tsp cayenne pepper

coarse salt and pepitas (green pumpkin seeds) for sprinkling

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Method:

Preheat oven to 450°.  While it warms up, wash sweet potatoes and wrap them in aluminum foil, then place directly on the middle rack and roast for an hour, or until very tender, like borderline mushy.

Let sweet potatoes cool, then remove from foil and working over a large bowl, or food processor, peel away skins, letting the orange flesh slide lusciously into the bowl below.  Mash the flesh with a fork to get out any significant lumps.

Now, add the olive oil, chickpeas, curry powder, garlic, and cayenne, blend with your appliance of choice.  If dip is too thick, add more olive oil.  You’re looking for a consistency around that of a hearty hummus.  Taste for seasoning and adjust as needed.

Spoon dip into your serving bowl of choice.  Sprinkle with coarse salt, pepitas (green pumpkin seeds), and more cayenne pepper just before digging in.

Leftovers will last a solid week in the ol’ fridge.

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