This is a collection of recipes I have gathered over the years. I got sick of keeping them in a folder and having to weed through the folder every time I wanted a particular one, so figured I would blog them. Please feel free to comment on the recipes, rate them, and send me cash for the ones you like. If you're looking for something in particular make sure to do a search on the top left of the page. Guten Appetite!

Sweet Potato and Chickpea Puree

Try this vitamin- and phytochemical-rich sweet potato puree as a dip with crackers.


sweet potato and chickpea puree

Serves: 8 Edit

Oven Temp: 425

Ingredients

  • 1 medium (14-ounce) sweet potato (see Tip), scrubbed
  • 1 can(s) (15-ounce) chickpeas, drained
  • 1 clove(s) (small) garlic
  • 1 teaspoon(s) salt
  • 1/2 cup(s) extra-virgin olive oil, plus more for drizzling
  • Freshly ground pepper, to taste
  • Hot sauce or chili sauce

Directions

  1. Preheat oven to 425 degrees F. Prick sweet potato several times with a fork. Set in an oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up from fork holes). Remove from oven and set aside to cool.
  2. Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweet potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.
  3. Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.
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