Family friendly

Spiced sweet potato dip with crisp flatbread

Name: Spiced sweet potato dip with crisp flatbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 750g sweet potato, peeled, roughly chopped; 2 tablespoons raisins or sultanas; 2 garlic cloves, crushed; 1/2 teaspoon harissa paste or chilli sauce; 1 teaspoon eash ground cumin, ground ginger and ground cinnamon; 1/2 teaspoon caster sugar; 1-2 tablespoons red wine vinegar; 1/4 cup (60ml) olive oil, plus extra to drizzle; 2 large rounds Lebanese flatbread; 1 teaspoon mild paprika or sumac; Chopped coriander leaves, to garnish

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When served with toasted flatbread and crisp witlof leaves, bright, fruity, spicy sweet potato makes a great starter with drinks.

750g sweet potato, peeled, roughly chopped
2 tablespoons raisins or sultanas
2 garlic cloves, crushed
1/2 teaspoon harissa paste or chilli sauce
1 teaspoon eash ground cumin, ground ginger and ground cinnamon
1/2 teaspoon caster sugar
1-2 tablespoons red wine vinegar
1/4 cup (60ml) olive oil, plus extra to drizzle
2 large rounds Lebanese flatbread
1 teaspoon mild paprika or sumac
Chopped coriander leaves, to garnish

Method

1.

Cook the sweet potato and raisins in a saucepan of simmering salted water for 15-20 minutes until soft. Drain well and roughly crush with a fork. Add the garlic, harissa paste or chilli sauce, cumin, ginger, cinnamon, sugar, vinegar and 1/2 teaspoon salt, and mix well. Gradually stir in the olive oil, then set aside to cool while you grill the bread.
2.

Preheat the grill to medium-high. Carefully open up each flatbread to make 2 rounds, then grill in batches until crisp and golden. When cool enough to handle, break into large shards.
3.

Drizzle the sweet potato with a little extra olive oil, dust with paprika or sumac, and scatter with coriander leaves.
4.

Serve the spiced sweet potato dip on a platter with the crisp flatbread.