John Martin Taylor

Crudités with Sweet Potato Dip

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Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry
Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

Serve this dip with crudités and watch how surprised your guests are by the intriguing flavor.

Ingredients

  • 1 pound sweet potatoes (about 1 large or 2 small)
  • 1 whole head garli

Method

Place the sweet potatoes and garlic head in a baking dish, drizzle with a little oil, and bake at 375°F until they give to the touch, about 45 minutes.

Peel the sweet potatoes and place the baked flesh in the work bowl of a food processor. Cut th