This delicious and easy dip is perfect to make ahead for the holidays.

Recipe Tags:

Refrigerate 1 hour or up to 3 days

Preparation Time:

Cups: 2

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Ingredients

  • 2 Ontario Sweet Potatoes (about 8 oz/250 g each)
  • 4 cloves Ontario Garlic
  • 1/2 cup (125 mL) coarsely chopped fresh Ontario Coriander (Cilantro)
  • 1/4 cup (50 mL) olive oil
  • 1/4 cup (50 mL) fresh lime juice
  • 2 tbsp (25 mL) water or vegetable broth 
  • 1 tbsp (15 mL) ground cumin
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) chili powder
  • 1/4 tsp (1 mL) cayenne pepper
  • Fresh Ontario Coriander (Cilantro) Leaves
  • Baked white corn tortilla chips
  • Ontario Greenhouse Cucumber Sticks

Instructions

Pierce sweet potatoes several places with fork; place on paper towel in microwave oven. Cook on High for 5 to 9 minutes or until tender. Cover with towel; let stand 5 to 8 minutes.

Meanwhile, peel and slice garlic into food processor bowl; pulse to finely chop.

Scoop flesh out of sweet potatoes to yield 2 cups (500 mL); add to food processor. Add coriander, oil, lime juice, water, cumin, salt, chili powder and cayenne; process until puréed.  Refrigerate in airtight container for 1 hour or up to 3 days or freeze. Bring to room temperature to serve. Garnish with coriander leaves. Serve with tortilla chips and cucumber sticks.

Tips:

  • If you like, bake sweet potatoes in 350°F (180°C) oven for 45 to 60 minutes or untiil tender.
  • Substitute chipotle chili powder to taste for the chili powder and cayenne.

Nutritional information

1 Serving (2 tbsp/25 mL):

  • PROTEIN: 1 gram
  • FAT: 3 grams
  • CARBOHYDRATE: 6 grams
  • CALORIES: 52       
  • FIBRE: 1 gram