Healthy Sweet Potato Dip with Spiced Pita Chips
Difficulty: Easy
Servings: 4 to 6 (2 cups dip)
Nutritional Information Per Serving
Serving Size: 1 of 6 servings
Calories: 170
Total Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 25 g
Dietary Fiber: 3 g
Sugars: 5 g
Protein: 6 g
Cholesterol: 2 mg
Sodium: 253 mg
Total Time: 1 hr
Active Preparation: 15 min
Transform your snack game with this vibrant, creamy healthy sweet potato dipa delicious twist on classic hummus that bursts with natural sweetness and warm spices. Pair it with homemade spiced pita chips for an irresistible, crowd-pleasing treat that's simple to whip up at home. Skip the store-bought chips if you're short on time, but trust us, baking your own elevates this to party-hero status!
Ingredients ()
- 2 medium sweet potatoes (about 1 1/4 pounds total)
- 3 whole-wheat pitas, halved
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 2/3 cup plain low-fat Greek yogurt
- 1 tablespoon light brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chopped fresh chives
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- Place an oven rack in the middle position and preheat the oven to 400 degrees F. Line a baking sheet with foil and position a wire rack over it.
- Pierce each sweet potato five times with a fork and arrange them on the rack, leaving space between each for heat circulation. Bake until soft and easily pierced with a knife, approximately 45 minutes. Remove from oven and let cool completely. Keep the oven temperature at 400 degrees F.
- Prepare another baking sheet with parchment paper. Brush both sides of each pita half evenly with olive oil using a pastry brush. Sprinkle the inside of the pitas with smoked paprika and 1/4 teaspoon salt. Cut each pita half into 6 wedges and place them in a single layer on the baking sheet. Bake for 6 to 8 minutes or until they turn golden and crisp. Let cool fully.
- When the sweet potatoes have cooled, scoop out the flesh (about 1 1/2 cups) and place into a food processor. Add Greek yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt, and a few cracks of black pepper. Blend until smooth, stopping to scrape down the sides to fully mix the yogurt. Transfer the dip to a bowl and fold in the fresh chives gently. Serve with the spiced pita chips at room temperature.
