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A friend had just got back from a fabulous trip to Italy, and I was so excited to see her and hear about her adventures. I took along this spicy sweet potato dip – although a little unconventional, it was rather healthy and oddly delicious, especially when spread on a warm piece of crusty bread.


2 sweet potatoes, peeled, cut into small chunks, and cooked
3/4 cup toasted walnuts or pecans
1 chipotle pepper in adobo sauce
1 teaspoon garlic powder
juice of 2 lemons
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 cup olive oil
salt and pepper
crusty bread to serve

In a food processor, combine the cooked sweet potatoes, toasted nuts, chipotle pepper, garlic powder, lemon juice, smoked paprika, cumin and olive oil.
Process until completely smooth. Taste, then season with salt and pepper.
Serve immediately or at room temperature, with crusty bread.

Recipe adapted from the Arkansas Democrat Gazette, February 2012