Come winter and I really look forward to devouring a piping hot sweet potato sprinkled with some masala on the streets of Delhi. Wonder how Columbus enjoyed the sweet potato when he first discovered it!

With the increasing interest in health and natural foods, the sweet potato is quickly finding its place in our diets. Easy to blend with herbs, spices and flavourings, the sweet potato is extremely versatile, adding plenty of nutrients and flavour to any meal.

The sweet potato is rich in vitamins A and C, calcium, iron and thiamine. It also contains only 141 calories. Low in sodium, it is a good source of fibre and has beta carotene too.

For the most food value, choose sweet potatoes of a deep orange colour. When buying, select sound, firm roots. Handle them carefully to prevent bruising. Store in a dry place and do not refrigerate. Sweet potatoes however, can be frozen in the following way. Wash cured sweet potatoes and bake or boil until slightly soft. If boiled, drain immediately. Cool the baked or boiled sweet potatoes. Wrap individually (skins left on) in freezer film or foil and place in plastic freezer bags. Seal and freeze.

lIngredients: 2 garlic cloves; freshly ground pepper to taste; 2 sweet potatoes; fine sea salt to taste, 2 medium carrots; 2 tbs chopped parsley; 1/2 to 3/4 cup vegetable broth; 2 tbs chopped cilantro; 1 tbs extra-virgin Olive Oil

lMethod: Put unpeeled garlic cloves on aluminum foil and bake at 350?F in an oven or toaster oven for about 10 minutes, until soft. Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft. Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 cup broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full. Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving, with raw vegetables and bread sticks.