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Sweet Potato Dip

Step aside boring hummus! This easy mash takes dipping to new heights of appetizing creativity with the winning combination of heat and sweet. The recipe can be increased depending on how many sweet potatoes you have on hand and how many people you want to serve. The rule of thumb is that one roasted medium-sized sweet potato should be enough to make one serving of the dip. It’s a great way to use leftover roasted sweet potatoes too.

Serves 1
Nutritional Information
Calories 170
Total Fat 1 g
Satfat 0 g
Monofat 0 g
Polyfat .5 g
Protein 6 g
Carbohydrate 35 g
Fiber 5 g
Cholesterol 0 mg
Sodium 490 mg
Ingredients
½ whole wheat pita, split and cut into 8 wedges
⅓ cup roasted mashed sweet potato
1 tablespoon plain Greek-style low-fat yogurt
¼ teaspoon honey
⅛ teaspoon dried chipotle chile powder
⅛ teaspoon salt
Preparation
  1. Preheat oven to 350°. Arrange pita pieces on a baking sheet and bake for 10 minutes or until crisp.
  2. Meanwhile, combine sweet potato, yogurt, honey, chile powder, and salt in a small bowl, mashing with a fork until smooth. Serve with warm pita chips.

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