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Sweet Potato Dip

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Ingredients
1 package no-oil whole grain dry mix
2 sweet potatoes
1 small onion, finely chopped
1 clove garlic, peeled
2 Tbsp vegetable broth
1/4 tsp ground nutmeg
salt
Prep time: 15min.
Cook time: 50 minutes
Yield: 1 cup
Method
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In a bowl, add the No-Oil, Whole-Grain mix with 1 1/4 cup warm water and yeast package. Stir until mixed.
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Place dough on table, knead until all flour is incorporated. Cover the dough with plastic wrap or a clean towel to keep dough moist -- let rest for 10 minutes before using. Grease a breadpan.
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Shape dough into a rectangle 6 x 7 with your hands, or with a rolling pin. Roll "jelly roll" style. Tuck and pinch seam. Place in the pan. Let rest covered in a warm place for 1 hour.
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Preheat oven to 375 degrees. Bake bread for 25-30min. Let cool.
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Cook potatoes in microwave until soft. Peel off skin, and place potatoes in a blender or food processor.
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Chop onion until fine. Place in a fry pan and saute until tender. Add onion to sweet potato.
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Add peeled garlic, vegetable broth, and puree until smooth. Add nutmeg, and salt to taste.
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Slice bread into wedges, place on a baking sheet, and toast in the oven at 425 degrees for about 5 minutes. Serve with dip.

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