Sweet potato skordalia from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • Hana.Sundet on November 25, 2024

    Made this to rub on the turkey and serve alongside--worked great! Stayed right on the bird, unlike more liquid-based braises. Tastes excellent as a dip for the meat, too. Word of caution as with all skordalia recipes: don't overprocess the sweet potato, or it gets a bit gluey. But even having made that mistake, it only somewhat reduced the enjoyment of texture--didn't ruin it, esp after chilling.

  • L.Nightshade on August 01, 2012

    I am a longtime fan of traditional skordalia with a russet potato base, especially served with roasted beets. So this recipe using sweet potatoes intrigued me. Full disclosure, as I was assembling it, I didn't feel it needed as much oil as specified in the recipe, I probably used about half as much. Also, I didn't find the need to add water as stated. The recipe calls for thinning with water, but I skipped this, as I was quite happy with the texture and consistency. As eager as I was to try this dish, I struggled to find the proper vehicle for it. The beets I usually serve with skordalia seemed too sweet to go with this version. So I just served it as an appetizer with pita bread. And I absolutely loved it! It's sweet, nutty, garlicky, with just a little bite from the cayenne. I think it would be lovely in a filo pastry, with some shredded chicken.

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