HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      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.

This page created May 1999

This page modified February 2007


FoodWine
The FoodWine
Main Page

 

Thanksgiving
Thanksgiving Guide

 

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysHoliday Cat Toys