Sweet Potato Skins & Cajun Dip
This recipe for crispy sweet potato skins with a tangy and creamy dip is a delightful treat for snacking or as a unique side dish. The sweet potatoes are perfectly baked, scooped out, and grilled to crispy perfection, making for a delicious base to pair with the flavorful and zesty yogurt-based dip. Enjoy the perfect balance of sweet, savory, and tangy flavors in every bite!
— Constant Cookbook
Ingredients
- 2 large sweet potatoes
- For the dip:
- 120g yogurt (goats)
- 1 garlic clove, crushed
- 1 tsp tomato puree
- 1/2 tsp green chilli puree (or 1/2 small green chilli, chopped)
- 1/4 tsp celery salt
- Pinch sea salt
- Pinch black pepper
Instructions
- Bake the potatoes in the oven until tender.
- Cut them in half and scoop out the flesh, leaving a thin layer on the skins. Keep the scooped out potato for another meal.
- Cut each potato in half again then place the pieces skin-side down on a large baking sheet.
- Grill for 4-5 minutes, or until crisp.
- Mix together the dip ingredients and serve with the potato skins.
Yield
Serves 2
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