Creamy Sweet Potato Dip

recipe
The chipotle chili powder in this sweet and spicy snack will rev your metabolism, while the sweet potato fills you up with Resistant Starch. Speed prep time by using the sweet potato you batch-cooked earlier in the week.

Resistant Starch: 2.1 g

Yield:

1 serving (serving size: 1/3 cup dip and 8 chips)

Recipe Time

Prep: 5 Minutes
Bake: 10 Minutes
Total: 15 Minutes

Nutritional Information

Calories 170
Fat 1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.5 g
Protein 6 g
Carbohydrate 35 g
Fiber 5 g
Cholesterol 0.0 mg
Sodium 490 mg

Ingredients

1/2 whole-wheat pita, split and cut into 8 pieces
1/3 cup roasted mashed sweet potato
1 tablespoon plain low-fat Greek yogurt
1/4 teaspoon honey
1/8 teaspoon dried chipotle chile powder
1/8 teaspoon salt

Preparation

1. Preheat oven to 350°. Arrange pita pieces on a baking sheet; bake at 350° for 10 minutes until crisp.

2. While pita bakes, combine sweet potato, yogurt, honey, chile powder, and salt in a small bowl; stir with a fork until smooth. Serve with warm pita chips.

Note:

The CarbLovers Diet

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note