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 jalapeno chili, seeded and chopped fine (wear rubber gloves)
• carrots, celery and cherry tomatoes

1. Preheat oven to 400 degrees F.
2. Prick potatoes with a fork and on a baking sheet bake in middle of oven 1 1/2 hours, or until very soft.
3. Scoop potato flesh into a bowl.
4. In a food processor puree potatoes with remaining ingredients, adding up to 1/4 cup water to reach desired consistency.
5. Serve dip with chips or crudites carrot, celery and cherry tomatoes.

sweet potatoes, olive oil, scallions, pimiento peppers, cilantro sprigs, tomatoes, garlic, balsamic vinegar, salt, freshly ground black pepper, jalapeno chili, carrots

Taken from www.foodnetwork.com/recipes/sweet-potato-dip0.html (may not work)