Recipes Courtesy of www.jamaicaneats.com
2 garlic cloves Freshly ground pepper to taste
2 sweet potatoes
Fine sea salt to taste
2 medium carrots, cut into chunks
2 tablespoons chopped parsley
3/4 cup vegetable broth
2 tablespoons chopped cilantro,Optional
1 tablespoon extra-virgin Olive Oil
1.Bake garlic cloves on aluminum foil at
350 degrees F. for about 10 minutes, until soft.
2.Boil carrots and unpeeled potatoes until done.
3.Drain,and place in blender or food
processor. Add the baked garlic and 1/2
cup broth and blend.
4.With motor running,add oil and keep
blending, adding more broth until puree is
smooth and full.
5.Add salt and pepper to taste.
Dip can be made up to a day in advance,
covered and refrigerated. Bring to room
temperature for serving and stir in the
optional herbs right before serving with
raw vegetables,bread sticks or sweet potato chips.
Makes 6 servings
Sweet Potato Tips
Pierce the potatoes with a fork before baking to let the steam escape. To speed clean-up, place the potatoes on a foil-lined baking sheet to catch the sticky juices that ooze from them as they bake. Cooking time:30 to 60 minutes in a 400°F oven, depending on size.
If you cook the potatoes whole, there's no need to peel them first; the thin skins will slip off easily when the potatoes are done, leaving most of the nutrients intact. The skin is edible, however, and supplies additional dietary fiber. Cooking times:15 to 35 minutes for whole potatoes; 10 to 15 minutes for chunks.
Wash the potatoes and pierce them several times with a fork, then place on a paper towel.
When you take the potatoes out of the oven, wrap in foil and let stand for five to 10 minutes. Cooking times: For two medium potatoes, five to nine minutes; for four,10 to 13 minutes.