- 3 small or 2 large sweet potatoes (~4 cups)
- 2–3 cloves garlic, minced
- 1–2 Tbs. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
- 1 1/2 tsp. lemon juice
- 1/2 tsp. oregano
- 1 Tbs. chopped fresh parsley
- salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste
- Bake sweet potatoes until soft. I like to simply scrub the skins, place the whole potatoes on a cookie sheet or baking dish, and bake along with another meal I’m making sometimes a day or two before I need to make the appetizer recipe.
- If baking alone, 400F for 45-60 minutes should do the trick, depending on the size of your sweet potatoes. Cool completely, then peel and place into a medium bowl.
- Mash somehow or another: a hand blender is my favorite, but you could use a food processor, a potato masher or even a sturdy fork.
- Optional step: sauté the garlic in the olive oil over low heat until aromatic. I usually choose to skip this step and just go with fresh for the immunity-boosting properties of raw garlic.
- Add garlic, oil, and all the other ingredients to the mashed sweet potatoes and mix until uniform.
- You can adjust the garlic to taste: more for adults who love it and less for children. Keep in mind that the intensity of the garlic will increase quite a bit, even if the spread only has to wait in the refrigerator one night. I like to add a bit extra lemon juice, because that zing gives the whole dish something special to talk about.
Tip: Plan to make homemade chicken stock the same week you need to take this dip somewhere so that you can buy one bunch of fresh parsley without waste.