Yes­ter­day’s meal rein­vented

Central and North Burnett Times - - LIFE - with Mag­gie Cooper Con­tact Mag­gie at mag­gies.col­umn@big­

AS REG­U­LAR read­ers of this col­umn will know, I love recipes that utilise left­overs. A re­cent spate of visi­tors meant I had a fridge full of things we couldn’t get through on the first try; two of those were a pan of roasted golden sweet potato, or ku­mara, and a heap of caramelised onion.

A lit­tle bit of ex­per­i­men­ta­tion and voila! This de­li­cious and healthy dip ma­te­ri­alised, thanks to half a tub of (also left­over) Greek yo­gurt and a few spices.

I served the dip last week­end to an­other house­ful of guests, with some torn pita bread and vegie sticks, and no­body had any idea they were get­ting YMCA (yes­ter­day’s meal cooked again).

Love it!

Sweet potato dip

Serves 6

IN­GRE­DI­ENTS: ◗ 2 medium golden sweet pota­toes (ku­mara), peeled and cut into chunks or sim­i­lar quan­tity left­over roast ku­mara ◗ 4 tbs olive oil, di­vided ◗ 1 tsp chilli pow­der ◗ 1⁄ tsp 2 ground cumin ◗ 1 small span­ish onion, peeled and sliced ◗ 1⁄ 4 cup plain Greek yo­gurt ◗ 1 tbs lemon juice ◗ salt and pep­per, to taste ◗ leaves from quar­ter of a bunch of co­rian­der, chopped (op­tional) ◗ crack­ers, pita bread or car­rot and cel­ery sticks, to serve

METHOD: Pre­heat oven to 200C. Line a bak­ing tray with foil. Toss sweet potato pieces in half the oil and sprin­kle with the chilli pow­der and cumin. Place on the tray and roast for 30 min­utes, or un­til cooked through, turn­ing once. Cool. Omit this step if you’re us­ing left­over roast ku­mara, and add the spices later when blend­ing. While ku­mara is cook­ing, add re­main­ing oil to a small saucepan and cook the onions over a low heat un­til they start to caramelise, about 20 min­utes, stir­ring fre­quently – don’t al­low them to burn. Cool. Roughly blend ku­mara, onions, yo­gurt and lemon juice in a food pro­ces­sor or mash with a fork; it doesn’t have to be smooth. Taste and add salt and pep­per, if nec­es­sary. Stir through chopped co­rian­der leaves if us­ing. Serve with crack­ers, pita bread, or car­rot and cel­ery sticks.


Left­over roast sweet potato tastes great in this easy dip.

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