Sweet Potato Skordalia

This is a very interesting recipe - thick texture, very good taste.  Tried it with 1/4 cup water.  To decrease calories, I might try it with more water and less oil next time.  Thick and fluffy - can eat it like mashed potatoes, but the oil and nuts would raise the calorie count some.  The parsley doesn't matter so much either way.  The vinegar and garlic are really the winners here!  I'll need to use it as a dip with cucumbers or chips and see which way it seems better.

Award winning chef and restaurateur Brenda Langton, is a pioneer of fresh, local and sustainable food. Chef Brenda shares her knowledge and experience as a culinary instructor, speaker and consultant on healthy diet in the community. She’s been a repeat judge for the James Beard Foundation’s annual cookbook awards and is an advisor on product development to the food industry and large Minnesota-based retailers.

Here Chef Brenda shares with Hungry Harvest one of her favorite recipes, Sweet Potato Skordalia which is just perfect for spring and summer eating.  A great way to use up those sweet potatoes as a dip for fresh vegetables, or spread on crackers.  We know you’ll love this simple fresh dish.

Ingredients:

6 cups sweet potatoes or yams,  peel and cube into roughly 2 inch pieces
1 ½ teaspoon salt
¾  cup  almonds,  roasted or raw, sliced or slivered (if using whole chop coarsely before putting in food processor)
3 cloves garlic, peeled
1 Tablespoon red wine vinegar  (you can substitute with another vinegar or lemon juice)
1/3 cup olive oil
½ teaspoon cayenne pepper
¼ - ½ cup leftover cooking water

Directions:

1) Cook the prepared sweet potatoes in a saucepan with 2 cups of water and salt for 10 minutes or until soft. Strain out extra liquid and save for later or a soup.
2) Put everything in the food processor and puree until very smooth.
3) Now stir in ¼ cup fresh Parsley, washed and chopped.
Eat!
Hope you enjoy! Let us know how you like it in the comments!

Read more at http://www.hungryharvest.net/recipes-blog1/sweetpotatodip#3ujd6P2OIoZjrjuD.99