Spicy Sweet Potato Dip
Ingredients
- 20g unsalted butter, melted
- 1 garlic clove, crushed
- 350g sweet potato, peeled and cut into chunks
- ½ tsp sweet smoked paprika, plus extra to finish
- 1 tsp olive oil, plus extra to drizzle
- 2 spring onions, finely chopped
- 20g grated fresh ginger
- 1 fresh red chilli, seeded and finely chopped
- 110g tinned butterbeans, drained and rinsed
- 1 lemon or lime, zest and juice
Instructions
Step 1
Line a baking tray with baking paperStep 2
Preheat oven to 180 deg CStep 3
Combine butter and garlic, brush all over sweet potato and sprinkle with paprika. Place on prepared tray and bake for 25 minutes or until tenderStep 4
Heat a small frying pan over medium heat. Add olive oil and any remaining garlic butter to the pan. Add spring onion, ginger and chilli and saute until the mixture has softenedStep 5
Transfer sweet potato and the spring onion mixture to a food processor. Whizz to puree, scrape down sides of the processor. Add butterbeans, zest and juice and puree until smooth. Transfer to a dip bowl, drizzle with olive oil and sprinkle with paprika.
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