6 sweet potatoes (about 2 3/4 pounds) 2 tablespoons olive oil 4 scallions, chopped fine 1/2 cup chopped drained bottled roasted red peppers 1/3 cup packed fresh coriander sprigs, washed well, spun dry and chopped fine 2 vine-ripened tomatoes, seeded and chopped fine 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 2 tablespoons balsamic vinegar 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/2 fresh jalape?o chile, seeded and chopped fine (wear rubber gloves) 1/4 to 1/2 cup water, if necessary
Accompaniment: baked tortilla chips or crudit?s such as jicama or fennel
Preheat oven to 400?F.
Prick potatoes with a fork and on a foil-lined baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Cool potatoes slightly and scoop flesh into a bowl.
In a food processor pur?e potatoes with remaining ingredients, adding enough water to reach desired consistency.
