Yesterday’s meal reinvented
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).
Sweet potato dip
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.