Ingredients

Makes about 4 cups

　　6 sweet potatoes (about 2 3/4 pounds)

　　2 tablespoons olive oil

　　4 scallions, chopped fine

　　1/2 cup chopped drained bottled roasted red peppers

　　1/3 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine

　　2 vine-ripened tomatoes, seeded and chopped fine

　　1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　2 tablespoons balsamic vinegar

　　1 teaspoon salt, or to taste

　　1/2 teaspoon freshly ground black pepper, or to taste

　　1/2 fresh jalapeño chile, seeded and chopped fine (wear rubber gloves)

　　1/4 to 1/2 cup water if necessary

　　Accompaniment: baked tortilla chips or crudités such as jícama or fennel

　　

Step 1

Preheat oven to 400° F.

　　

Step 2

Prick potatoes with a fork and on a foil-lined baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Cool potatoes slightly and scoop flesh into a bowl.

　　

Step 3

In a food processor purée potatoes with remaining ingredients, adding enough water to reach desired consistency.

　　

Step 4

Serve dip with chips or crudités.