Sweet Potato Dip with Marshmallows
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
While your guests wait for the main course, offer them a delicious, healthy, and, most importantly, beautifully and festively presented dip made with baked sweet potatoes, pureed with tahini, olive oil, lemon juice, and garlic. This sweet and spicy dip is topped with toasted mini marshmallows, bright pomegranate seeds, and toasted sesame seeds. Serve with sweet potato chips for dipping.
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Recipe:
Place 3 sweet potatoes on a baking sheet and roast at 400°F (200°C) until tender, about 1 hour. Peel, then puree in a food processor with 1/3 cup tahini, 1 tablespoon each olive oil and lemon juice, and 1 grated garlic clove; season with salt to taste. Thin with water, if needed. Transfer to a bowl. Place 1/2 cup mini marshmallows on the baking sheet and toast in the broiler. Arrange the toasted marshmallows on top of the dip, sprinkle with pomegranate seeds and toasted sesame seeds. Serve with sweet potato chips.
Recipes with similar ingredients: sweet potato, tahini, lemon juice, garlic, pomegranate, sesame, chips, marshmallow
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