Sweet Potato, Basil & Feta Dip Recipe, by Sabrina Ghayour
by Sabrina Ghayour
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Easy
Sweet potato isn’t the most obvious candidate for a dip, but there is something so wonderful about the smoothness of the texture of a cooked sweet potato that it inspired me to create this recipe. It’s simply perfect with toasted pitta, crackers or crisps and crudités alike.
Sweet Potato, Basil & Feta Dip Recipe Ingredients Serves: 3
- 1 large sweet potato (350–400g), unpeeled
- 100g feta cheese, finely crumbled
- 1 fat garlic clove, crushed
- ½ small packet (about 15g) of basil, leaves picked, rolled up tightly and thinly sliced into ribbons, plus a few leaves reserved for garnish
- 1 teaspoon pul biber chilli flakes
- finely grated zest of 1 unwaxed lemon
- 100g thick Greek yogurt
- olive oil, for drizzling
- Maldon sea salt flakes and freshly ground black pepper
- pitta bread, to serve
Sweet Potato, Basil & Feta Dip Recipe Method
- Preheat the oven to 200°C, 180°C fan (400°F), Gas Mark 6. Line a small baking tray with baking paper.
- Place the whole sweet potato on the lined tray and roast for 45 minutes until the flesh inside is soft. Remove from the oven and leave to cool completely.
- Put the feta, garlic, basil, pul biber, lemon zest and a generous amount of salt and pepper into a mixing bowl and mash together. Stir in the yogurt and a little drizzle of olive oil.
- Halve the sweet potato and scoop out all the flesh into the bowl, then mash it into the mixture until well combined. Spread over a serving plate, then scatter with basil leaves and an extra drizzle of olive oil, and serve with pitta bread or crudités for dipping.
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About the author
Sabrina Ghayour is a British-Iranian chef and food writer. As well as hosting regular pop-ups and supper clubs, she teaches Persian cooking across the UK.
