Sweet
Potato and Coconut dip - from Alexandra Pinnock
Ingredients
200g sweet potato
150g Greek yogurt
75g coconut cream
Wholemeal pitta breads, toasted and sliced
Mini rice cakes
¼ x cauliflower, cut into florets
1 carrot,cut into batons
2 celery stalks, cut into batons
A few baby corn
Method
Peel
the sweet potato and cut into small pieces.
Steam
in a steamer for approximately 15 minutes. (Or cook in in
a microwave following the manufacture's guidelines).
Puree
the sweet potato and stir in the yogurt and coconut cream.
Serve
the dip in a bowl with the pitta breads, rice cakes and
vegetables alongside ready for dipping.
The York Food and Drink Guide is produced by Stone Soup -
the creators of York's :here magazine
