Sweet Potato Dip

1. Preheat your oven to 425°. Line a baking sheet, add your sungold tomatoes, and toss with olive oil and salt – generously. Place in the oven and roast until blistered and slightly popping, about 20-30 minutes. You want to roast them, undisturbed – the tomatoes should still retain their shape while bursting and splitting in the center, and have some color on the outside of the skin.
2. Boil your sweet potato. Let cool. Peel.
3. In a high speed blender, combine the peeled sweet potato, garlic, tahini, miso, and salt until smooth. Taste and adjust with salt as desired. You may need to scrape down the sides of the blender a few times to get the dip completely smooth.
4. Remove tomatoes from the oven and let cool slightly.
5. Toast your sesame seeds and pumpkin seeds – let cool.
6. Place your dip into a bowl or spread across a plate. I like to use a shallow plate for this, so you can see both the dip and the sungold tomatoes covering the surface area while plating. Top with sungold tomatoes, toasted seeds, torn basil, chives, and a drizzle of chile crisp or chili oil. Serve with crackers or olive-oil grilled sourdough bread. Enjoy immediately!

Chef’s Notes

• If you hate tomatoes, you can omit and instead top with extra seeds herbs, or even roasted chickpeas. I have many roasted chickpea recipes.
• If you can’t locate sungold tomatoes, not to worry! You can use regular cherry tomatoes, or sweet grape tomatoes.