Roasted Sweet Potato and Harissa Dip

Roasted Sweet Potato and Harissa Dip

Roasted Sweet Potato and Harissa Dip

Makes about 1 cup

  • 2 sweet potatoes (about 1 pound)
  • 3 tablespoons olive oil
  • 1 clove garlic, peeled and coarsely chopped
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon dried chile pepper flakes (I like a mix of aleppo, ancho, and urfa biber)
  • 1/2 teaspoon smoked paprika
  • 11/4 teaspoon ground caraway
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

Preheat the oven to 400°F.

Prick the sweet potatoes all over with a fork and roast on a foil-lined baking sheet until soft, about 1 hour. When cool enough to handle, peel the sweet potatoes or scoop out the flesh, whichever you find easier.

Combine the sweet potato flesh with the remaining ingredients in a food processor and process until smooth. Taste and adjust seasonings if desired.

Serve with crackers, vegetable chips, or crudités. (Can be made 3 days ahead. Cover and refrigerate.)

Recipe Notes:

• If you have a harissa spice blend or harissa paste on hand, feel free to substitute that for the individual spices. Mixtures vary, so start with about a teaspoon of dry or wet harissa and adjust to taste.

Original Recipe found @ KCET Food