Discussion Board

Just made today. Excellent.
Slow cooked 1 fresh red pepper, instead of jar.

Just wanted to double check, made with sweet potato, not yam, right?
I used a white skinned sweet potato.

None. He holds a monthly class for cardiac patients. So in a way, I'm not so lucky... It's really a neat thing he does, he has the 6 hour class and after that he's available for phone or personal consultations and you may re-attend the class if you need a refresher. I live in Michigan, but it was worth the drive.

Oh geeze it's probably a yam now that you mention it. Whatever those things in the "ordinary people" grocery stores labeled sweet potatoes laying next to the potato potatoes are really called.

15 oz of baked sweet potatoes, (about 2 large)


Can you post the baking method? Do you remove the potato skin? or use the entire potato in food processor?

Yes remove the skin. I've made it twice and baked them in the oven the first time and in the microwave the 2nd time. I did not see any difference in flavor.

This is so good! I didn't have parsley so left it out, and only put in a teeny bit of cumin because I'm not a big fan. It will make a fantastic sandwich spread too. I may try to thicken mine up next time, maybe with some oatmeal.

How long has it been in the fridge? Mine got thicker when it sat long enough to get good and cold (like overnight).

It's only been a couple of hours, so hopefully it thickens up overnight then! Cool!

Thanks, it thickened up! This dip is also really good mixed in with brown rice. Think it will make a fantastic baked potato topping.