Southwest Roasted Sweet Potato Dip

This delicious and easy dip is perfect to make ahead for easy entertaining or for a nutritious snack for the whole family!

Servings 2

2 medium Sweet Potatoes about 8 oz/250 g each
4 cloves Garlic locally grown if possible!
½ cup 125 mL coarsely chopped cilantro
¼ cup 50 mL olive oil
¼ cup 50 mL lime juice
2 tablespoon 25 mL water or vegetable broth
1 tablespoon 15 mL ground cumin
1 teaspoon 5 mL salt
1 teaspoon 5 mL chili powder
¼ teaspoon 1 mL cayenne pepper
Cilantro leaves optional
Serve with crostini or crisp crackers or baked white corn tortilla chips, GF crackers or crunchy cucumber or carrot sticks, sliced veggies etc.

Pre-heat oven to 350 F.
Pierce sweet potatoes several places with fork; place on a baking sheet, lined with parchment paper or sprayed with a small amount of olive oil. Bake for 45-60 minutes or until tender.
Meanwhile, peel and slice garlic into food processor bowl; pulse to finely chop.
Scoop flesh out of sweet potatoes to yield 2 cups (500 mL); add to food processor. Add cilantro, oil, lime juice, water, cumin, salt, chili powder and cayenne; process until puréed.
Refrigerate in airtight container for 1 hour or up to 3 days or freeze.
Bring to room temperature to serve. Garnish with cilantro leaves (if using).
Serve with tortilla chips and cucumber sticks ( or carrots or .. )

You can substitute chipotle powder to taste for the chili powder and cayenne, or add your own flavour combination!