Creamy Sweet Potato Dip

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 from CarbLovers Diet

Recipe Time

Prep Time:
Bake: 10 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.5g
  • Protein: 6g
  • Carbohydrate: 35g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Sodium: 490mg


  • 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


  1. 1. Preheat oven to 350°. Arrange pita pieces on a baking sheet; bake at 350° for 10 minutes until crisp.
  2. 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.
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