ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Sweet Potato Dip

Yield 3 cups (serving size: 1 tablespoon)

Ingredients

  • 3 cups chopped peeled sweet potato (about 1 pound)
  • 2 1/2 cups chopped onion
  • 1 1/2 cups chopped carrot
  • 1 tablespoon olive oil
  • 1/4 cup tahini (sesame-seed paste)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Breadsticks (optional)

Nutrition Information

  • calories 24
  • caloriesfromfat 38 %
  • fat 1 g
  • satfat 0.1 g
  • monofat 0.5 g
  • polyfat 0.3 g
  • protein 0.5 g
  • carbohydrate 3.4 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 16 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 4 ingredients in a large bowl. Place sweet potato mixture on a jelly-roll pan; bake at 350° for 1 hour or until sweet potatoes are tender.

  3. Combine sweet potato mixture, tahini, salt, and pepper in a food processor, and process until smooth. Serve with breadsticks, if desired.