3 Pounds Sweet Potatoe, large chunks 2 Tbs. Olive Oil Pinch of salt and pepper
Heat oven to 375°
Peel and dice sweet potato.
Toss with oil, salt and pepper.
Place on sheet pan and roast in oven for 45 minutes
New Taste Thinking:
The above recipe for oven roasted sweet potatoes is one of my favorite side dishes to serve at lunch or dinner. I always make extra because they are great to eat cold the next day. The other day I decided to play around with a hummus-like dip using the leftover sweet potatoes. I must admit that I was a somewhat apprehensive about posting this recipe because it a little weird. The reason I have decide to put it up is that my daughter and I have been enjoying the dip for the past 3 days. Every time I think about passing on the recipe I hear her in the kitchen saying"this is awesome".
Ingredients:
1 Pound Roasted Sweet Potatoes, cold 1 15 Ounce Can Pinto Beans, drained 1/4 Cup Almond Butter, or other nut butter 1 Large Clove Garlic, chopped 1 Green Onion, chopped 5 Tbs Lemon or Lime Juice 1 Tbs. Red Vinegar 2 Tbs. Olive Oil 1 tsp Cumin, ground 1 tsp. Garam Masala Spice Mix 1/4 tsp. Crushed Red Pepper 1/4 tsp. Salt
Place all of the above ingredients into the bowl of a food processor.
Run the machine for a few minutes or until ingredients are pureed together with the smoothness and texture of peanut butter.
