Tunisian Sweet Potato Dip

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I needed an orange dip for Gv's Rainbow Party and was having a difficult time coming up with something besides processed cheese dip...which totally wasn't going to happen, even though it would have gone with the red salsa and we could have gotten a can of it really cheaply with our GFS coupon...

No matter how hard I searched, I could not find any options that appealed to me.

Until I hit upon the idea of a sweet potato dip!

This is a unique dip with a kick and perfect for sharing with your vegan and gluten-free friends.  The collection of spices I used are pretty much the same as those found in harissa, so if you have some pre-made harissa on hand, you'll want to use about 3 teaspoons of that instead of these spices and adjust that amount according to taste.

(Harissa is a spice mixture similar to curry, in that the recipes for it vary according to household and region.  If you happen to have your own family recipe for it and wouldn't mind sharing, I'd love to try it!)

What You Need

1 pound peeled sweet potatoes

3 Tablespoons olive oil

3 cloves garlic

1/2 teaspoon salt

1/2 teaspoon red chili flakes

1/2 teaspoon smoked paprika

1/4 teaspoon ground caraway

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

What You Do

1.  Roast the sweet potatoes (Pierce them with a fork and then bake them at 400 degrees for about an hour, until soft).

2.  Dump everything into your Ninja and process until smooth.

It's really so easy to make this dip, and such a nice departure from typical dip options!  I found that my favorite thing to eat it with was raw broccoli!

What do you think of trying a dip like this?  Are you intrigued?  Let me know - leave a comment or email me at lisahealy (at) outlook (dot) com.

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