Roasted Sweet Potato Dip



3 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional 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


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)


Preheat oven to 350°.

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.

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

November 1997
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