Sweet Potato Dip
2 sweet potatoes
1 small onion, finely chopped
1 clove garlic, peeled
2 Tbsp vegetable broth
1/4 tsp ground nutmeg
Prep time: 15min.
Cook time: 50 minutes
Yield: 1 cup
In a bowl, add the No-Oil, Whole-Grain mix with 1 1/4 cup warm water and yeast package. Stir until mixed.
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.
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.
Preheat oven to 375 degrees. Bake bread for 25-30min. Let cool.
Cook potatoes in microwave until soft. Peel off skin, and place potatoes in a blender or food processor.
Chop onion until fine. Place in a fry pan and saute until tender. Add onion to sweet potato.
Add peeled garlic, vegetable broth, and puree until smooth. Add nutmeg, and salt to taste.
Slice bread into wedges, place on a baking sheet, and toast in the oven at 425 degrees for about 5 minutes. Serve with dip.