The last of the Greek Christmas recipes is this one: a yummy sweet potato skordalia, or as we call it, sweet potato garlic dip. The sweet and savory mixed together are heavenly. You can pair this healthy dip with anything. We paired it with our fresh homemade pita bread recipe and butter crackers. You can find the recipe here.

Sweet Potato Skordalia Recipe

Servings: 8-10

Ingredients:

• 2 large sweet potatoes, washed and halved
• 2 cloves of garlic, grated
• 2 teaspoons of salt
• 2 pinches of pepper
• 1 tablespoon of freshly chopped dill
• 1 lemon, reserve juice
• 2 tablespoons of olive oil

Method:

1. Prepare the sweet potatoes. Rinse and pat dry. Place the sweet potatoes on a baking sheet over parchment paper and poke them with a fork. Sprinkle with a little salt and drizzle with a tad of olive oil.
2. Bake at 425 degrees for approximately 45 minutes or until fork tender. If the potatoes aren’t ready yet, cook for additional time until tender. Remove from the heat and let it cool.
3. In a large bowl scoop out the sweet potato filling from the skins. Add the garlic, salt, pepper, dill, lemon, and olive oil. Mix to combine and then chill in the refrigerator overnight.