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Roasted Sweet Potato Dip

Roasted Sweet Potato Dip

Cooking Light NOVEMBER 1997

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 24
  • Calories from fat: 38%
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.5g
  • Carbohydrate: 3.4g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 16mg
  • Calcium: 10mg
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Roasted Sweet Potato Dip Recipe

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