Ingredients
1 medium sweet potato (see Tip)
1 can chickpeas
1 clove garlic
1 tsp. salt
1/2 c. extra-virgin olive oil
Freshly ground pepper
Hot sauce or chili sauce
Preparation
Step 1Preheat oven to 425 degrees F. Prick sweet potato several times with a fork. Set in an oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up from fork holes). Remove from oven and set aside to cool.Step 2Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweet potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.Step 3Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.
