PIRI PIRI SWEET POTATOES WITH VEGAN BLUE CHEESE DIP

This vegan appetizer gives spicy, garlicky sweet potato rounds a “blue cheese” dip. Chef Vita Saelzer prefers Green Goddess Funktastic Blue, but any plantbased blue cheese substitute will work.

POTATOES

3 tbsp (45 mL) canola oil

3 tbsp (45 mL) apple cider vinegar 2 tbsp (30 mL) water

1 garlic clove, finely grated

1 tbsp (15 mL) paprika

1 tsp (5 mL) cayenne pepper

1/2 tsp (2 mL) crushed red chili pepper 1/2 tsp (2 mL) salt

Freshly ground pepper to taste 4 medium sweet potatoes, cut into 1/2-inch (1 cm) thick rounds

DIP

3 tbsp (45 mL) aquafaba (canned chickpea liquid)

2 tbsp (30 mL) apple cider vinegar

2 tbsp (30 mL) crumbled vegan blue cheese, plus more for garnish

1 garlic clove, finely grated

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) salt

Freshly ground pepper to taste

3/4 cup (175 mL) canola oil

1 For the potatoes, line 2 baking sheets with parchment. Preheat oven to 350°F (177°C).

2 In a highspeed blender, combine oil, vinegar, water, garlic, spices and salt. Season with freshly ground pepper. Purée until smooth. Scrape mixture into a large bowl, then add sweet potatoes, tossing to fully coat.

3 Divide potatoes among prepared baking sheets, brushing any extra sauce in bowl over potatoes. Roast in top and bottom thirds of oven, flipping potatoes and switching pans between oven racks halfway through, until tender, 30 to 35 minutes.

4 Meanwhile, for the dip, in a clean blender, combine aquafaba, vinegar, cheese, garlic, mustard and salt. Season with freshly ground pepper. Purée until smooth. Reduce speed to the lowest setting and slowly add oil in a steady stream until emulsified. Cover and increase speed to mediumhigh. Blend until mixture is pale and thick, about 30 seconds.

5 To serve, scrape dip into a small dish, then garnish with additional crumbled cheese. Season with freshly ground pepper. Set on a platter and arrange sweet potatoes around the dish. Serve immediately.

Serves 4