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Quick and Yummy Sweet Potato Dip

Terri

Terri

The Food Fairy® understands its difficult to deliver healthy and yummy meals for your family every weekday night. You might have to consider unique dietary disciplines and picky eaters all at once! Let us work with you!

Sweet potatoes, being so colorful, nutritious, and delicious, are a great option for any course in a meal. You can have twice baked potatoes with chevre and bacon, or scalloped potatoes with apples and sweet onions, or a sweet potato mousse with praline caramel sauce… Not today, for you need something quick and yummy! I created this recipe when teaching a high fiber health and wellness class. You can use leftover cooked sweet potatoes or cook some up especially for this tasty appetizer. Also, great for kids’ lunches!

YIELD: Approximately 12 three-tablespoon sized servings

Ingredients


2 medium sweet potatoes – about 1 lb, baked in their jackets OR 2 cups cooked and smushed 4 tsp lemon juice
1⁄2-3/4 tsp onion powder
2 TBLSP Tahini*
1⁄4 tsp sea salt or to taste
1⁄4 tsp ground black pepper
Optional: Celery, Red, Green, Yellow Bell Peppers

Preparation

Using left over whole roasted sweet potatoes, skin and mash with a fork. Stir in the remaining ingredients. Delicious served with raw celery or bell peppers. Also, delicious with bread sticks and all forms of gluten-free crackers.

Food Fairy Note

If you need to roast some sweet potatoes, simply wash them and place them on a pan or piece of foil in a 400° oven for 40-60 minutes, depending on the size. They should feel soft and squishy when gently squeezed or a sharp knife should easily pierce all the way through.
*Ground sesame seed paste-may be found in the ethnic foods section (often with Jewish or Middle Eastern Foods) of your grocery store or near the nut butters.

Download this recipe as a pdf here

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