Try this vitamin- and phytochemical-rich sweet potato puree as a dip with crackers.

This recipe is part of our superfoods menu.
Servings: Serves 6–8 (makes about 2 1/2 cups)
  • 1 medium sweet potato (about 14 ounces), scrubbed
  • 1 can (15 ounces) chickpeas , drained
  • 1 small clove garlic
  • 1 tsp. salt
  • 1/2 cup extra-virgin olive oil , plus more for drizzling
  • Freshly ground pepper , to taste
  • Hot sauce or chili sauce , to taste
  • Directions
    Preheat oven to 425°. Prick sweet potato several times with a fork. Set in an oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up from fork holes). Remove from oven and set aside to cool.

    Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweet potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.

    Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.

    Note: If you cannot find a sweet potato, use a yam.


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