Sweet Potato – Coconut Milk Dip

August 11, 2015

Sweet Potato – Coconut Milk Dip

Philippe, Tucson CSA

3 sweet potatoes

3 cloves garlic, peeled

1 onion, peeled

1/4 cup coconut milk *

1/2 tablespoon cumin powder

Salt and pepper

Olive oil

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Pre-eat oven to 400º.

Toss sweet potatoes, onions and garlic with some olive oil then place in oven pan. Bake for 30 minutes.

Peel sweet potatoes.

In food processor, blend together sweet potatoes, onions, garlic, coconut milk, cumin and salt and pepper to taste. Use more or less coconut milk to obtain desired dip consistency.

Serve with pita bread.

* Note: you can use Greek yogurt instead of coconut milk.

 

 

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