This is a smooth, rich, and vivid puree to spread on bread or use as a dip. The sweet potato takes on a buttery, creamy texture, and the spices and citrus juices set off its sweetness perfectly.
1 sweet potato (about ¾ pound)
2 large garlic cloves, crushed
3 sun-dried tomatoes, chopped
½ chili, seeded and chopped
½ tablespoon turmeric
½ teaspoon cumin
½ teaspoon ground coriander
½ teaspoon paprika
juice of ½ lime
2 tablespoons lemon juice
1¼ cups chicken stock
2 tablespoons buttermilk
salt and freshly ground black pepper to taste
Pierce the potato in several places with a thin knife. Bake in a preheated oven at 400 degrees F about 45 minutes or until tender. Meanwhile, put the remaining ingredients except the buttermilk and salt and pepper in a skillet and simmer briskly until the liquid is almost gone. Split the sweet potato and scrape the flesh into a food processor. Add the spice mixture, buttermilk, and seasoning. Process to a smooth puree. Taste and adjust the seasonings. Makes one cup.
