SWEET POTATO DIP

FOR THE DIP:
6 sweet potatoes (about 2 3/4 pounds)
2 tablespoons olive oil
4 scallions, chopped fine
1/2 cup bottled roasted pimiento peppers, drained and chopped
1/3 cup packed fresh cilantro sprigs, washed well, spun dry and chopped fine
2 vine-ripened tomatoes, seeded and chopped fine
1 large garlic clove, minced and mashed into a paste with 1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1/2 fresh jalapeno chile, seeded and chopped fine (wear rubber gloves)
TO SERVE:
carrots, celery, and cherry tomatoes

Preheat oven to 400 degrees F.

Prick potatoes with a fork and bake on baking sheet placed in middle of over for 1 1/2 hours, or until very soft.

Scoop potato flesh into bowl of food processor; add remaining ingredients.

In a food processor, puree potatoes with the remaining ingredients for the dip, adding up to a 1/4 cup water until desired consistency.

Serve with carrots, celery, and cherry tomatoes for dipping.

Makes: 4 cups
Source: Sara Moulton