Sweet Potato Baba Ghanoush

Sweet potato baba ghanoush is a delicious variation on the traditional eggplant baba ghanoush. Substitute smoky sweet potatoes and you have an appetizer that will delight your guests.

This recipe is based on a Bon Appétit recipe for grilled sweet potato baba ghanoush. Instead of grilling the sweet potatoes, I use the same method that I use for traditional eggplant baba ghanoush. I char the sweet potatoes on the gas burners of my stove and then bake them until soft.

If you don’t have gas burners, you can char them using the broiler setting of your oven.

This recipe makes about 2 cups of dip.

Tips

• When charring the sweet potatoes on the burners, carefully monitor the potatoes to ensure that there is no fire hazard.
• To broil the sweet potatoes, put your oven on high broil setting, put the sweet potatoes on a baking sheet, and char the sweet potatoes on each side. Next, set the oven to the baking temperature and bake as described below (don’t forget to pierce the sweet potatoes before putting them in the oven).

Ingredients

• 2 pounds sweet potato (about 2 medium potatoes)
• 1/4 cup olive oil, plus more for serving
• 3 tablespoons fresh lemon juice
• 3 tablespoons tahini
• 2 garlic cloves, minced
• Kosher salt, to taste
• Fresh ground pepper, to taste

Directions

Preheat the oven to 400 degrees.

While the oven is heating, pierce the sweet potatoes with a fork. Use tongs to put each potato on a gas burner with the flame on medium high. Char each side of the potatoes, letting the skin burn a little. Remove them from the burners when done and put the potatoes on a baking sheet.

Bake the sweet potatoes until they are soft (about 45 minutes). Remove them from the oven and let them cool.

Cut the potatoes in half lengthwise. Scoop the flesh out of the skins and add it to a food processor or blender. Add the olive oil, lemon juice, tahini, and garlic. Process until smooth. Add salt and pepper, process again. Taste and adjust seasoning.

To serve the baba ghanoush, drizzle a little olive oil over the top. Serve it with pita bread, pita chips, or sliced vegetables.

You can make the baba ghanoush a few days ahead of time and store it, covered, in the refrigerator.

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