I absolutely adore sweet potatoes and could quite happily include them in most meals just baked. In fact one of my go to snacks is baked sweet potato halves with a brie grilled on top. As not everyone wants to eat as much sweet potato as I do I need to find new ways to incorporate it into their diet, and more importantly my tummy. Now that winter is here, well certainly in this house, it is nice to have quick snacks around that you can enjoy under a blanket, dip possibly the worlds greatest snack.
You will need;
400g sweet potatoes
100g soft dried apricots
2 tsp harissa
salt & pepper
- Bake your sweet potatoes in the oven until they a really soft. Then scoop out the flesh into a food processor.
- Add the apricots, harissa, lemon juice and zest and blend adding a little olive oil slowly until the right consistency is achieved. Season to taste.
- Serve with pitta crisps that can be made by splitting the pitta, cutting into strips and rubbing olive oil and herbs onto both sides and placing the strips into a hot oven until crispy.