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 red peppers
• 1/3 cup packed fresh coriander 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 jalapeno chile, seeded and chopped fine (wear rubber gloves)
• 1/4 to 1/2 cup water if necessary
• Accompaniment: baked tortilla chips or crudites such as jicama or fennel

1. Preheat oven to 400 F.
2. Prick potatoes with a fork and on a foil-lined baking sheet bake in middle of oven 1 1/2 hours, or until very soft.
3. Cool potatoes slightly and scoop flesh into a bowl.
4. In a food processor puree potatoes with remaining ingredients, adding enough water to reach desired consistency.
5. Serve dip with chips or crudites.

sweet potatoes, olive oil, scallions, red peppers, coriander sprigs, tomatoes, garlic, balsamic vinegar, salt, freshly ground black pepper, jalapeno chile, water, accompaniment

Taken from www.epicurious.com/recipes/food/views/sweet-potato-dip-13032 (may not work)