Best Sweet Potato Dip With Chorizo Chicory Dippers Recipes

HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS

Healthy Sweet Potato Dip with Spiced Pita Chips image

Here's a vibrantly colored and creamy dip that's a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings (2 cups dip)

Number Of Ingredients 12

Ingredients

2 medium sweet potatoes (about 1 1/4 pounds total)
3 whole-wheat pitas, split
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 cayenne pepper
1 tablespoon chopped fresh chives

Steps:

Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.

ROASTED SWEET POTATO DIP

Roasted Sweet Potato Dip image

You may have had hummus, but have you ever had sweet potato dip? It's similar, but different. Serve with tortilla chips, fresh veggies, breadsticks, pita chips, spread on crostini, or use as a base on a flatbread pizza. Just use your imagination, the sky's the limit!

Provided by lutzflcat

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium sweet potato
¼ cup chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons tahini
2 cloves garlic, pressed
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
1 tablespoon chopped pistachios

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
Spoon dip into a bowl, garnish with chopped pistachios, and serve.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 15.1 g, Fat 5.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 333.4 mg, Sugar 2.8 g