Monday, October 12, 2009

Sweet Potato Dip

This recipe came in the weekly newsletter for my CSA. But, it didn’t come in MY weekly newsletter. One of my twitter friends and I discovered that while we are both members of Delvin Farms CSA, we have different pickup dates and locations, which leads to different boxes and newsletters! While I received mushrooms and beets, she never got those; and much to my displeasure, I never received the okra and radishes she has. This really made me aware of how seasonally I like to cook. I had been looking forward to okra so much this summer. And while I’m not a huge fan of radishes, I have a couple dishes I love to make each year involving them. I just couldn’t bring myself to purchase them. The majority of the vegetables I’ve eaten since this season’s CSA began, have been from my box!

Luckily we have both been fortunate enough to get sweet potatoes. When she twittered that she was making sweet potato hummus*, I asked for the recipe. That’s when we discovered that our newsletters are different too! Luckily she was nice enough to share the recipe with me. I’m SO glad she did! This was a really different way to prepare sweet potatoes. It may just look like mashed sweet potatoes, but it’s taste is definitely something special. There is a touch of sweetness from the brown sugar and surprise ingredient orange marmalade; but it still has a savory, filling taste. Of course, this tasted awesome with crackers and tortilla chips, but it’s also great with lower carb options like carrots and celery.

**This recipe was originally called Sweet Potato Hummus, but because there are no chickpeas in it, I’ve been informed it should technically be called a dip. The tahini and garlic really help make it similar to a hummus.**


Sweet Potato Dip

adapted from Delvin Farms CSA newsletter, recipe source "Heather"


3 lbs sweet potatoes
1/2 cup lemon juice
1 Tablespoon cumin
2 teaspoon salt
1 teaspoon black pepper
1/4 cup. tahini
1/2 cup olive oil
1 Tablespoon orange marmalade
2 Tablespoons brown sugar


Roast sweet potatoes until they are soft. Scrape out from skins and combine in a large bowl with remaining ingredients. Mash well with a fork. Alternatively you can use a food processor to combine the ingredients. (I don't have a food processor, but you can see I was still able to get this to combine pretty well.)

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