Sweet Potato Skordalia

Makes 2 cups

INGREDIENTS  2 large sweet potato, about 400g in total  1 head of garlic  2 medium‐sized brown onion, peeled and cut in half  2 tbsp vegetable oil  sea salt and black pepper to taste  2‐3 thick slices day‐old bread  ½ ‐ 1 cup vegetable oil, extra

METHOD

Pre‐heat oven to 180°C (fan‐forced). Line a small roasting dish with a sheet of foil.

Place the whole potatoes, head of garlic (still unpeeled) and halved onions in the pan, then drizzle with 1‐2 tablespoons of oil and toss to thoroughly coat. Sprinkle the vegetables with a little sea salt and black pepper. Roast for 45 ‐ 50 minutes until the potato is soft and the onion is starting to char a little round the edges.

Cut the bread slices into thick chunks and place in the bowl of a food processor. Process for a minute until you have breadcrumbs. Slice open the hot potatoes lengthways and squeeze out the flesh into the bowl of breadcrumbs. Cut the head of garlic in half around its equator and squeeze out the softened roasted garlic ‐ much as you would toothpaste ‐ into the bowl. Roughly chop up the onions and add to the bowl.

Blitz the skordalia into a thick paste. With the motor running, add the remaining oil in a very thin stream until you have made a sauce with the consistency of thick mayonnaise. You may not need all the oil, so add it carefully. Season to taste.

Store it in a sealed container in the fridge for up to five days. Serve it at room temperature, in lunch boxes with water crackers and carrot sticks and olives.

Original recipe and photography by Sandra Reynolds http://120dollarsfoodchallenge.com/