Curried Sweet Potato Dip
A savoury smooth dip made from baked sweet potatoes with curry, finished off with a sprinkle of pumpkin seeds and a drizzle of chili oil with crushed peppers.
Servings: 4 people
- 300 g sweet potato
- 2 tsp madras curry
- 1 tbsp lemon juice
- 2 garlic cloves
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp hot paprika optional
- pumpkin seeds optional
Preheat oven to 210°C or 425ºF. On a baking sheet, prick the skin of the sweet potatoes all over with a fork. Bake for about 40 to 50 minutes until they are nice and tender.
Let the baked sweet potatoes cool and peel the skin off.
Place all the remaining ingredients into a blender and let it blend for about 5 minutes until everything is nice and smooth.
Serve it as a dip in a bowl with a drizzle of chili oil, a sprinkle of pumpkin and sesame seeds, alongside some crackers or fresh vegetables.