I yam what I yam – a very tasty dip

Recipe for Roasted Chipotle Yam and Goat Cheese Dip

My husband and I were in Courtenay earlier this summer when it was wet and drizzly here on the North Island but was glorious and sunny from Campbell River south.  Any time we’re in Courtenay we have to go to the Mad Chef Cafe which has unbelievably innovative and scrumptious food.  So we sat outside, yes it was warm enough to sit on the patio, and ordered our lunch.  I ordered an amazing taco in which there was a chipotle yam mash as the condiment of sorts.So, from that meal, I have morphed the chipotle yam mash into this dip on which I used my girls — and some of the boys — at Pacific Coastal Airlines as guinea pigs.  They were blown away by the flavour and I really hope you will be too.

Roasted Chipotle Yam and Goat Cheese Dip

• 2 yams – roasted and peeled

• 1 canned chipotle pepper (there are usually 6 to 8 in a can)

• ½ tsp salt

• 1 tbsp packed brown sugar

• ½ tsp minced garlic

• ½ goat cheese (goat cheese is so expensive up here so I usually buy it at Super Store or Wal-Mart where a pound usually is around $6)

• ½ red pepper – diced very small

• ½ tsp minced cilantro

• 2 cobs cooked corn, kernels removed

• ½ vine ripened tomato, diced small

• 1 tbsp Asiago cheese

Putting it all together: Take one yam and the chipotle pepper and blend well with a stick blender or emulsion blender until the chipotle pepper is completely incorporated into the yam.

Transfer the yam and chipotle mixture into the bowl of a mixer and add in the rest of the roasted yam, salt, brown sugar and garlic and mix until smooth.

Remove from mixing bowl and place in a separate bowl.

Wash mixing bowl, then add the goat cheese, diced red pepper and cilantro and mix until well incorporated.  Take half of the yam mixture and spread it evenly on the bottom of an eight-inch pie plate, then spread all the goat cheese mixture evenly on top, then top agai with the rest of the yam mixture.

Cover the top with the corn kernels, tomato and Asiago cheese.

Place in the oven at 350ºF for 45 to 60 minutes.

Serve with tortilla chips, rice crackers, sourdough bread or vegetables.

NOTE:  For those of you out there who will read “Chipotle” and then skip to the next article, please realize that there is just enough chipotle pepper in this dish to add a touch of heat and smokiness which  compliments the goat cheese, peppers and corn. Also, to make this dish less time consuming on the day of preparation, cook yams and corn on the cob for dinner the night before and just make extra!

 

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