Breakfast Sweet Potato Dip Food

ROASTED SWEET POTATO DIP

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.

SPICY SWEET POTATO DIP

Steps:

• Pre-heat oven to 375 degrees F. Line a baking/roasting tray with parchment paper.
• Peel sweet potato and cut into one-inch cubes. Smash/flatten you garlic cloves with a knife.
• Spread garlic and sweet potato spaced on a parchment-lined baking/roasting tray and drizzle with oil. Sprinkle with salt and pepper and roast for 30 minutes or until tender and easily mashed with a fork.
• Allow to cool slightly, then add to a blender or food processor and puree until smooth.
• Add tahini, salt, cayenne pepper, smoked paprika, cumin and the juice from 1/2 a lime. Blend well. For a thinner consistency, add a little water (1 TBSP at a time) and continue blending until smooth and creamy. I like mine extra thick!
• Pour contents into a small serving bowl and surround with your choice of fluffy flatbread, pita chips, and carrot sticks. For a side-dish vibe, use the dip as a flavorful base for your favorite protein and veggies. Enjoy!

BREAKFAST SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place potato on the baking sheet and, using a fork, repeatedly poke the top to release steam and keep the potato exploding in the oven.
• Bake until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside until cool enough to handle, about 10 minutes.
• Cut cooled sweet potato in half, scoop out the flesh, and place in a bowl. Using an electric mixer, whip until smooth. Add yogurt, orange juice, peanut butter, and cinnamon. Mix on low speed until blended and smooth.
• Spoon sweet potato mixture into a bowl and serve.

HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS

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.