Made With
Potato BreadIngredients
Martin’s Bread Loaf of choice: Martin’s Potato Bread, Martin’s Whole Wheat Potato Bread, or Martin’s Old-Fashioned Real Butter Bread
1 Large Sweet Potato
1-2 Teaspoons Olive Oil
3 Tablespoons Tahini Paste
3 Cloves Garlic
1/2-1 Teaspoon Salt, to taste
1/2 Teaspoon Cayenne Pepper
1/4 Teaspoon Smoked Paprika
1/4 Teaspoon Cumin
1/2 Lime
Serves: 6
Directions
Step 1
To make “crackers,” flatten each slice of bread with a rolling pin, then cut out shapes using desired cookie cutter. Layer the shapes on a baking sheet, spray with cooking spray, and bake at 350 F for 7-10 minutes, until golden brown and lightly toasted. (Note: These can be prepared ahead of time and stored for a few hours until ready to serve the dip.)
Step 2
To make dip: Preheat oven to 375 F.
Step 3
Wrap sweet potato in aluminum foil. Wrap garlic cloves in aluminum foil.
Step 4
Bake sweet potato for 30 minutes or until tender and easily able to be mashed with fork. Using the same oven, bake garlic cloves for 20 minutes.
Step 5
Allow to cool slightly, remove sweet potato from skin add to a blender or food processor. Remove garlic from casing and add to blender or food processor. Puree until smooth.
Step 6
Add tahini paste, salt, cayenne pepper, smoked paprika, cumin, and the juice from 1/2 a lime. Blend well.
Step 7
Pour contents into a small serving bowl and surround with bread crackers. Enjoy!
Recipe inspired by: https://peasandcrayons.com/sweet-potato-dip
