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Sweet Potato and Coconut dip |
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| There's
no such thing as a boring potato |
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Ten
spud-masters have won a copy of the fantastic York Food, Drink and
Leisure Guide.
This
sounds like a truly tasty starter, or party dish for the more adventurous.
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| Sweet
Potato and Coconut dip - from Alexandra Pinnock |
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Ingredients
200g sweet potato
150g Greek yogurt
75g coconut cream
Wholemeal pitta breads, toasted and sliced
Mini rice cakes
¼ x cauliflower, cut into florets
1 carrot,cut into batons
2 celery stalks, cut into batons
A few baby corn
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Method
- Peel
the sweet potato and cut into small pieces.
- Steam
in a steamer for approximately 15 minutes. (Or cook in in
a microwave following the manufacture's guidelines).
- Puree
the sweet potato and stir in the yogurt and coconut cream.
- Serve
the dip in a bowl with the pitta breads, rice cakes and
vegetables alongside ready for dipping.
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| Time
- 30 minutes |
Potato
recipe index
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The York Food and Drink Guide is produced by Stone Soup -
the creators of York's :here magazine
