This recipe by Caroline von Schmalensee makes a lovely dip or spread for our crispbreads. It’s really easy to make and can be stored for up to three days in the fridge. Simply scale up the quantities if you are having friends round for a get together. The colour of the sweet potato makes it look very autumnal.
Caroline says: “When I arrived in Edinburgh 20 years ago, the cafés were not as many or as interesting as they are now. I’ve watched the changing landscape of Edinburgh with pleasure, enjoying the variety that is on offer here. Food is of great importance to me: I care about ingredients, methods and flavour. To share my interest, I write about the restaurants I go to and some of the recipes I try for Edinburgh Foody.”
- About 400 grams sweet potato (about three small or two medium)
- The juice of ½ a lemon
- 1 table spoon of soft cheese or crème fraiche
- 1 good pinch ground cumin
- 1 good pinch freshly ground pepper
- Prick the potatoes with a fork.
- Place in the middle of a hot oven (200C) for about an hour, or until the potatoes are very soft – a tooothpick or skewer should find virtually no resistance. It’s not important to pre-heat the oven for this recipe, just give it an extra 15 minutes.
- When the potatoes are soft, take them out and let them cool for a few minutes.
- Cut the skins open with a sharp knife and scoop out the soft, orange flesh into a bowl.
- Add lemon juice, soft cheese, cumin and ground black pepper.
- Mix all the ingredients together.
- Transfer to a bowl and serve with crispbread crisps.
Store for up to three days in the fridge.
Image of finished dish copyright Caroline von Schmalensee