This is a recipe that I have been using for a long time. Being a kiwi I love my Kumara and sweet potatoes. For this recipe I used the gold sweet potato as the colour is better. The purple sweet potato or Kumara, turns a grey colour and doesn’t look very appealing!
- 1 large gold sweet potato cubed
- 1.5 Tbsp (tablespoon) organic coconut oil
- 1 Tbsp Chermoula paste or dip
- 1 large onion diced
- 3 large cloves of fresh garlic or a large squeeze of garlic paste
- Extra coconut oil or water
- Salt and pepper to season
Instructions
- Turn oven on to 180oC (fan forced).
- In a large bowl mix sweet potato cubes and 1 Tbsp coconut oil together and lay on large oven tray.
- Cook in oven for 15 mins or until cooked. Do not allow to burn.
- Meanwhile cook onion and 0.5 Tbsp coconut oil until soft and golden.
- Add garlic and Chermoula spice and cook for another minute.
- Combine all ingredients into a food processor and blend until smooth.
- You will probably need more moisture in there so you can either add water or more coconut oil. I prefer using coconut oil.
- When you have the consistency right, season with salt and pepper.
- Allow to cool before covering and refrigerating.
- Serve with toasted, crispy flat-bread. Enjoy!
This sounds spicy and creamy and sweet potatoey. I love dips!
It is yummy. The sweetness of the sweet potato, the richness of the coconut oil and the spiciness of the Chermoula = a match made in heaven in my opinion!