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    You are in: Home / Australian / Spiced Kumara (Sweet Potato) Dip With Crisp Flatbread Recipe
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    Spiced Kumara (Sweet Potato) Dip With Crisp Flatbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Jewelies's Note:

    Serve this with grilled crispflatbread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the kumara 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, salt and mix well. Gradually stir in the olive oil, then set aside to cool while you grill the bread.
    2. 2
      Preheat the grill to medium-high.
    3. 3
      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.
    4. 4
      Drizzle the kumara with a little extra olive oil, dust with paprika or sumac, and scatter with coriander leaves.
    5. 5
      Serve the spiced kumara dip on a platter with the crisp flatbread.

    Ratings & Reviews:

    • on November 13, 2007

      45

      This is an interesting, layered, combination of flavors. It seems like it's going to taste one way from the smell, then it's different when you first put it in your mouth, then it's some else again after you chew it around for a while. I wouldn't want to sit down and eat a big bowl of it, but it's a nice change as a dip or condiment. I go ahead and boil the whole garlic cloves with the raisins and potatoes, and just make sure to mash and mix them thoroughly. Also, I use tabasco sauce rather than harissa, and I've decided it's best on toasted corn tortillas, where the grainy texture contrasts with the smoothness of the dip. I do feel like when I drain the boiled ingredients that I am throwing out a lot of flavor and nutrients, so I try to use as little water as feasible, and save it for making lentils or pilaf or such.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2007

      35

      This was a popular dip at a New Zealand wine social in Texas--definitely a different appetizer in a good way. The spices provided nice flavor, esp. cumin. I used local sweet potatoes, raisins, chili sauce, regular sugar and paprika in the recipe due to availability. Reduce the quantity size as the 10-12 serving recipe probably serves 20+people.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spiced Kumara (Sweet Potato) Dip With Crisp Flatbread

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 383.9
     
    Calories from Fat 123
    32%
    Total Fat 13.6 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 557.0 mg
    23%
    Total Carbohydrate 60.6 g
    20%
    Dietary Fiber 7.1 g
    28%
    Sugars 11.7 g
    47%
    Protein 6.1 g
    12%

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