• 1 large sweet potato
  • 4 shallots
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp finely chopped fresh sage
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp softened butter
  • Harvest Stone crackers


Prep: 15 Minutes
Cook: 60 Minutes
  1. Heat an oven to 400°F.
  2. While sweet potato cooks, thinly slice shallots. Cook, stirring, in a large skillet over medium heat with olive oil until deep brown and meltingly soft, about 25 minutes. Stir in sage and cook 2 minutes more. Stir in balsamic vinegar, scraping up the bottom of the skillet, and cook until the vinegar evaporates, about 1 minute more.
  3. Remove the sweet potato from the oven, peel, and transfer to a large bowl. Mash the sweet potato with softened butter and stir in the caramelized shallots.
  4. Season dip to taste with salt and pepper and serve with Harvest Stone crackers.