MomsMenu.com Recipe Finder Sweet Potato Dip

6 sweet potatoes (about 2 3/4 pounds)
2 tablespoons olive oil
4 scallions, chopped fine
1/2 cup chopped drained bottled roasted pimiento peppers
1/3 cup packed fresh cilantro sprigs, washed well, spun dry and chopped fine
2 vine-ripened tomatoes, seeded and chopped fine
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 fresh jalapeño chili, seeded and chopped fine (wear rubber gloves)
[carrots, celery and cherry tomatoes]
Preheat oven to 400° F.
Prick potatoes with a fork and on a baking sheet bake in middle of oven 1
1/2 hours, or until very soft. Scoop potato flesh into a bowl.
In a food processor puree potatoes with remaining ingredients, adding up to
1/4 cup water to reach desired consistency.
Serve dip with chips or crudités [carrot, celery and cherry tomatoes].
Yield: about 4 cups