Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 112
- Carbohydrate: 15g
- Fat: 5g
- Fiber: 3g
- Protein: 3g
- Sugar: 3g
Related Recipes
Roasted Sweet Potato Wedges
Baked Sweet Potato with Onions and Red Peppers
Roasted Garlic Sweet Potatoes
Sweet and Spicy Sweet Potatoes
Breakfast Sweet Potato Dip
Baked Sweet Potatoes
Low-Cal Roasted Sweet Potato Bites
Cinnamon Roasted Sweet Potatoes
Sweet Potato Chips
Roasted Rainbow Sweet Potatoes with Dipping Sauce 2 Ways
Grilled Sweet Potatoes
