This is just a simple little recipe for using up leftover baked sweet potatoes that takes about five minutes to make. Maybe other people don’t have leftover baked sweet potatoes, but I tend to make baked sweet potatoes fairly often, and I find it very hard to judge how much we will want to eat…
The flavours are vaguely Middle-Eastern, and this dip is good as part of a mezze spread. We had it with little lebanese sausages, tabouleh, hummus, pink coleslaw, and maybe a little bread. It would work beautifully with turkish bread, tabbouleh and haloumi, or, indeed, with marinated and grilled meat, fish, veggie sausages, felafel, tofu or portobello mushrooms.
It’s just a nice little thing to round out a meal with a little more vegetable and carbohydrate, and it makes me happy.
Your shopping list
280 g baked sweet potatoes, at room temperature
1 spring onion
1 tsp pomegranate molasses
1/4 tsp ground cumin
salt to taste
Now what will you do with it?
Scoop out the flesh from the sweet potatoes into a bowl, and mash. Chop the spring onion finely, and add, along with the rest of the ingredients. Mix everything together, and serve with a little sumac sprinkled over the top.
Are endless! Lemon juice is the obvious thing to do if you don’t have pomegranate molasses, and this recipe would probably work just fine with leftover baked pumpkin or jacket potato (actually, I think Nigella has a fairly similar recipe with leftover baked potato, though she uses lemon juice rather than pomegranate). You don’t need to worry about proportions too much – use as much sweet potato as you have, and adjust the various flavours to taste. If you are feeling fancy, you might add a little tahini, or sprinkle fresh pomegranates over the top. If you wanted to make this a bit more substantial, you could add an equal weight of pureed chickpeas and make a sweet potato hummus.
This recipe is vegan, nut-free, low GI, and OK for FODMAPs – sweet potato isn’t your friend, but if you are using this as a dip divided among four people, you’ll be OK.