Roasted Sweet Potato Dip

Roasted Sweet Potato Dip

by Izzie Johnson 2 years ago
0 (0)
45 minutes
111.8 kcal
15.1 g carbs
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Description

You may have had hummus, but have you ever had sweet potato dip? It's similar, but different. Serve with tortilla chips, fresh veggies, breadsticks, pita chips, spread on crostini, or use as a base on a flatbread pizza. Just use your imagination, the sky's the limit!

Ingredients
  • 1 medium sweet potato
  • ¼ cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons tahini
  • 2 cloves garlic, pressed
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes, or more to taste
  • 1 tablespoon chopped pistachios
Directions
  1. 1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
  2. 2. Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
  3. 3. Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
  4. 4. Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
  5. 5. Spoon dip into a bowl, garnish with chopped pistachios, and serve.
Nutrition Facts
serving: 4 servings
calories: 111.8 kcal
carbohydrates: 15.1 g
protein: 2.9 g
saturated fat: 0.7 g
sodium: 333.4 mg
fiber: 2.8 g
sugar: 2.8 g