You will love it!

This sweet potato loaded dip is the perfect appetizer for any event. The slow-roasted sweet potatoes have a natural sweetness and earthiness to create the ideal base for the dip. The addition of mushrooms, apples, and shallots makes the dip overwhelming in the best way possible.

Chef Tosca Tip

Let the sweet potatoes roast low and slow until you can easily stick a knife through them. This will give the dish an excellent natural flavor.

Ingredients

For the creamy sweet potato dip:

2 large sweet potatoes
2 garlic heads
2 tsp miso paste
Juice from 1/2 lemon
Olive oil
Pinch of salt

For the topping:

300g mushrooms (I used king oyster mushrooms but you can use any)
1 apple
3 shallots
1 tbsp maple syrup
2 tbsp soy sauce (or tamari for a gluten-free option)
1/2 tsp paprika
Juice from 1/2 lemon
Salt to taste

For the garnish:

Fresh pomegranate seeds
Tangerine zest
Olive oil
Mint
Parsley
Pecan nuts

Shopping list

Watch me !

method

Preheat oven to 200°C
Cut through the sweet potatoes’ skin and bake for 45 minutes to 1h or until extra soft and the skin starts peeling off around the cut
Cut upper part of garlic heads, season with olive oil and salt then bake (along with the sweet potatoes) in aluminium foil or a mini cocotte for 30 to 40 minutes until roasted
In a food processor, mix all sweet potato dip ingredients until creamy
Peel and thinly slice shallots
Cut apple into half cm cubes
Cut mushrooms in half and score them on the sliced side
On medium to high heat, in a frying pan, drizzle olive oil and stir-fry shallots and apples together. Add maple syrup, soy sauce and paprika then continue stir-frying
Make space in the pan to add the mushrooms and let them cook on both sides until golden brown, deglaze with a little lemon juice, and season with salt
Serve sweet potato in a bowl and add all toppings and garnish.

Mushroom loaded sweet potato dip

You will love it!

Chef Tosca Tip

Ingredients

method

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