The best sweet potato dip you've ever tried
Award winning chef and restaurateur Brenda Langton, is a pioneer of fresh, local and sustainable food. Chef Brenda shares her knowledge and experience as a culinary instructor, speaker and consultant on healthy diet in the community. She’s been a repeat judge for the James Beard Foundation’s annual cookbook awards and is an advisor on product development to the food industry and large Minnesota-based retailers.
Here Chef Brenda shares with Hungry Harvest one of her favorite recipes, Sweet Potato Skordalia which is just perfect for spring and summer eating. A great way to use up those sweet potatoes as a dip for fresh vegetables, or spread on crackers. We know you’ll love this simple fresh dish.
- 6 cups sweet potatoes or yams, peel and cube into roughly 2 inch pieces
- 1 ½ teaspoon salt
- ¾ cup almonds, roasted or raw, sliced or slivered (if using whole chop coarsely before putting in food processor)
- 3 cloves garlic, peeled
- 1 Tablespoon red wine vinegar (you can substitute with another vinegar or lemon juice)
- 1/3 cup olive oil
- ½ teaspoon cayenne pepper
- ¼ - ½ cup leftover cooking water
- Cook the prepared sweet potatoes in a saucepan with 2 cups of water and salt for 10 minutes or until soft. Strain out extra liquid and save for later or a soup.
- Put everything in the food processor and puree until very smooth.
- Now stir in ¼ cup fresh Parsley, washed and chopped.
Hope you enjoy! Let us know how you like it in the comments!