Summer sidekicks

Creamy sweet potato dip 

More than 1 hour

Serves 4 

Ingredients

• 2 large (about 900g) sweet potatoes, halved
• Glug olive oil 
• Salt and milled pepper 
• ¼ cup (60ml) cream 
• ½ tsp (3ml) ground cumin 
• Generous pinch chilli flakes 
• Juice (30ml) and grated peel of 1 lime 
• ¼ punnet (5g) fresh coriander, chopped 
• ½ small red onion, finely chopped  
• 1 packet (10s) PnP mini white tortilla wraps

Method

1. Preheat oven to 200°C.
2. Toss sweet potatoes in oil and season. 
3. Roast until soft, about 40-50 minutes. 
4. Scoop out flesh and place in a food processor. 
5. Add cream, spices, lime juice and peel, coriander and pulse until creamy. 
6. Mix through red onion and season. 
7. Grill tortillas on a hot griddle pan until crisp, then slice into wedges. 
8. Serve dip warm with tortilla crisps.  

Sweet tomato chilli sauce

30 minutes

Makes about ⅔ cup 

Ingredients

• ¼ cup (60ml) tomato sauce 
• ¼ cup (60ml) chipotle chilli sauce  
• 3 Tbsp (45ml) sweet chilli sauce 
• 1 clove garlic, finely chopped 

Method

1. Mix all the ingredients together until well combined. 
2. Serve as a side sauce or use as a marinade.  

Slow-roasted rosemary olives 

More than 1 hour

Makes 1 cup

Ingredients

• 1 cup (250ml) calamata olives, drained 
• 4 garlic cloves, lightly smashed  
• 2 sprigs fresh rosemary 
• 2 slivers (about 10cm each) orange peel 
• ½ cup (125ml) olive oil 
• Salt and milled pepper 

Method

1. Preheat oven to 150°C 
2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray. 
3. Season and bake at 150°C for 1 hour. 
4. Cool and serve on a cheese platter or as a snack. 
5. Store cooking liquid in fridge for 2 days.  

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