| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Cklive06 | 1 | servings |
INGREDIENTS
| 6 | Sweet potatoes -; (abt 2 3/4 lbs) | |
| 2 | tb | Olive oil |
| 4 | Scallions; chopped fine | |
| 1/2 | c | Chopped drained bottled roasted pimiento |
| Peppers | ||
| 1/3 | c | Fresh coriander sprigs – (packed); washed well, |
| Spun dry and chopped fine | ||
| 2 | Vine-ripened tomatoes; seeded, chopped fine | |
| 1 | lg | Garlic clove; mashed with |
| 1/4 | ts | Salt; to a paste |
| 2 | tb | Balsamic vinegar |
| 1 | ts | Salt; or to taste |
| 1/2 | ts | Freshly-ground black pepper; or to taste |
| 1/2 | Fresh jalapeno chili; seeded, chopped fine |
INSTRUCTIONS
Preheat oven to 400 degrees. Prick potatoes with a fork and on a baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Scoop potato flesh into a bowl. In a food processor puree potatoes with remaining ingredients, adding up to 1/4 cup water to reach desired consistency. Serve dip with chips or crudites. This recipe yields about 4 cups of dip. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-D246 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-28-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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