Spiced sweet potato & roasted red pepper dip

The flavours of this dip are an unusual combination of sweet, creamy potatoes, spicy harissa and roasted peppers. The colour is a vibrant orange and is great in sandwiches and with carrot sticks. It can also be spread into a lasagna before you put the tomato sauce over it, for a spicy creamy comfort dish. This dip is slightly heavier than some of the others I make, so works well in winter too. It can bet served hot too, but placing it in the oven for 10 minutes before serving and drizzling with a little olive oil afterwards.

  • 4-5 sweet potatoes, peeled and diced

  • 2 red peppers, de-seeded and diced

  • 1 clove garlic, crushed

  • 2 tbs olive oil

  • 1 ts harissa paste

  • Juice of 1 lime

  • 1 ts red chilli flakes (extra for garnish)

  • Optional: coriander leaves



Preheat the oven. Place the sweet potatoes in a saucepan with salted filtered water. Bring to the boil and simmer for 15 minutes till tender. Place the red peppers in a baking tray and drizzle with a little oil. Roast for 10-15 minutes till browned. Once cooked, add the sweet potatoes and peppers to the blender with the rest of the ingredients. Blend till smooth and creamy. Transfer to a serving dish. Sprinkle with chilli flakes and coriander.