Active Time: 10 MinsTotal Time10 Mins
Yield: Serves 8 (serving size: 1/4 cup)
Sweet potatoes make a wonderful base for a creamy dip, creating a smooth texture and faintly sweet flavor. Toasting the curry paste in the first step helps to deepen the flavor and is worth the extra couple of minutes.
Ingredients
- 3/4 teaspoon curry powder
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/2 cup water
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated peeled fresh ginger
- 3/4 teaspoon kosher salt
Nutritional Information
- Calories 88
- Fat 4g
- Satfat 1g
- Unsatfat 3g
- Protein 3g
- Carbohydrate 10g
- Fiber 1g
- Sugars 3g
- Added sugars 0g
- Sodium 200mg
- Calcium 4% DV
- Potassium 3% DV
- Calories 88
- Fat 4g
- Satfat 1g
- Unsatfat 3g
- Protein 3g
- Carbohydrate 10g
- Fiber 1g
- Sugars 3g
- Added sugars 0g
- Sodium 200mg
- Calcium 4% DV
- Potassium 3% DV
How to Make It
Step 1
Heat a small skillet over medium. Add curry powder; cook, stirring constantly, until toasted and fragrant, about 1 minute and 30 seconds. Remove from heat.
Step 2
Combine sweet potato, yogurt, 1/2 cup water, tahini, lemon juice, ginger, salt, and curry powder in a blender or food processor (blender will yield very creamy results; food processor will yield a coarser texture); process until smooth. Serve cold or at room temperature with crudités.
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