Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Watch how to make this recipe.
Healthy Sweet Potato Dip with Spiced Pita Chips
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- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 4 to 6 servings (2 cups dip)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 2 mg
- Sodium
- 253 mg
Here's a vibrantly colored and creamy dip that's a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.
- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 4 to 6 servings (2 cups dip)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 2 mg
- Sodium
- 253 mg
Ingredients
Directions
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
- Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
- Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
- Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.
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