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Lunch: Curried Sweet Potato Dip with Crunchy Pita Chips
Your guests will love this unique and tasty dip. To cut the carb content of this recipe even more, use raw veggies to dip instead of pita chips.
This recipe includes superfoods such as:
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1 10-ounce large sweet potato (or 2 medium), peeled and cut into 1-inch chunks
1 tablespoon Olive oil
2 tablespoons sweet curry powder
1 teaspoon ground black pepper
¼ cup toasted pine nuts
¼ cup sundried tomatoes (dried, not packed in oil)
Cooking Spray
2 whole wheat pitas, cut into eighths
1 tablespoon garlic powder
1 teaspoon paprika, divided
Instructions
Preheat oven to 375 degrees.
Coat a baking sheet with non-stick cooking spray and set aside.
In a bowl, combine sweet potatoes, olive oil, curry powder, ground black pepper and toss to coat.
Spread mixture onto the baking sheet and bake for 25 minutes or until sweet potatoes are soft.
Remove from oven and puree sweet potatoes in a blender or food processor. Stir in toasted pine nuts and sun-dried tomatoes. Place in a serving bowl and sprinkle the top with ½ teaspoon paprika. Serve warm or room temperature.
Coat another baking sheet with non-stick cooking spray and lay pita chips in a single layer on the sheet. Coat pita chips with cooking spray and sprinkle with garlic powder and remaining paprika. Bake for 15 minutes or until crispy.
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dip can be gluten-free. Use raw veggies instead of pita chips for dipping.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 235 kcal | ||
| Fat 11 g | ||
| Carbohydrate 32 g | ||
| Protein 6 g | ||
| Saturated Fat 1.1 g | ||
| Sodium 230 mg | ||
| Fiber 6 g | ||
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