- 2 medium sweet potatoes
- 1 large red bell pepper
- 2 tbsp extra virgin olive oil
- salt and pepper
- cayenne pepper (pinch)
- paprika (pinch)
- 1/2 cup coconut milk
- sesame seeds to sprinkle
- basil to garnish
Preheat your oven at 200ºC.
Place your halved sweet potatoes and the de-seeded pepper on a large baking tray lined with parchment paper.
Sprinkle with a tablespoon of olive oil, salt and pepper.
Bake in the hot oven for 30 min or until the potato flesh is soft and you can break it easily with a fork. The pepper might be done before the potatoes so please check from time to time.
Once the veggies are cooked, removed them from the tray. Using a spoon you can scoop out the potato flesh into your food processor or in a bowl (if you have a hand held mixer). You might need to work in 2 batches, depending on the size of your food processor. Add the cooked bell pepper, the remaining olive oil, a pink of salt and pepper and blitz together. Now you can add the other ingredients but the basil and sesame seeds. Make sure you add the coconut milk little by little, depending on how creamy you want your dip to be. Add more spicy pepper if you want it hot!
Sprinkle with sesame seeds and garnish with basil leaves. It’s fairly easy but very tasty and full of carotene and vitamins to keep you strong as we enter the cold season.
Tip! You can serve this dip as a snack for your nigh- in with your friends or as a side dish along white fish.