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Week 27: Sweet Potato Dip

Story location: Home / food_and_drink / recipe_a_week /
03/Jul/2010

This was my attempt at recreating a Marks & Spencer dish which we ate a couple of months ago. I can't remember what the original tasted like but I was happy with the flavour of my version. A lot of our cooking is based around what we can buy reduced or on offer. The sweet potato and butternut squash came from a supermarket pack which was cheap since it was going out of date.

In a low oven (approx gas mark 4), roast the following for about 30 minutes:

  • 250g sweet potato and butternut squash.
  • 2 cloves of garlic (peeled but kept whole)
  • ½ green chilli (chopped).
  • 1 sprig of rosemary
  • 2 teaspoons of vegetable oil.

When everything has cooled down, add to a food processor, along with:

  • 100g cooked white beans
  • 2tsp smoked paprika
  • 1 tsp chopped parsley
  • a pinch of salt
  • ½ tsp lemon juice
  • 1tsp pumpkin seed oil
  • 1tsp horseradish or ½ tsp wasabi paste.

Add a small amount of water if needed, to get everything to blend to a smooth paste.

Sweet Potato Dip

We used some of the dip as a pizza sauce, and topped it with salmon, leek and cheese.

Pizza with dip and salmon