Sweet Potato Almond Skordalia

by Brenda Langton, Tastemaker in Residence

This is delicious to dip vegetables  in as well as a spread for crackers or bread.


6 cups Sweet potatoes or yams, peeled and cubed in to 2 inch pieces
1 1/2 tsp Salt
3/4 cup Almonds, roasted or raw, sliced or slivered
3 cloves Garlic, peeled
1 Tbsp Red wine vinegar (or another vinegar, or lemon juice)
1/3 cup Olive Oil
1/2 tsp Cayenne pepper
1/4 cup Parsley, chopped


  1. Cook the prepared sweet potatoes in a saucepan with 2 cups of water and a pinch of salt for 10 minutes, or until soft. 
  2. Strain out extra liquid (save for later, for a soup)
  3. Put everything in the food processor and puree until very smooth, then stir in fresh parsley. 

Cooks Notes

  1. If using whole almonds; soak overnight in water; chop, coarsely before putting in food processor
  2. Eden is a great brand for Red Wine Vinegar
  3. When chopping vegetables use the stems at the end of the leaves or set aside in a bag for a great vegetable soup.