|Nutritional Guidelines (per serving)|
|Servings: About 1 1/2 cups (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasted sweet potato, almond butter, and a mix of spices make a delicious, healthful, and vibrantly colorful dip. It's an excellent alternative to ho-hum hummus, both in flavor and appearance. Try it on crackers or pita chips, or serve it with a mix of raw vegetables such as carrot sticks, celery stalks, trimmed radishes, thin wedges of fennel, and/or broccoli and cauliflower florets.
Gather the ingredients.
Preheat an oven to 425 F.
Scrub the sweet potato clean and put it in the oven to roast until it's tender when pierced with a fork, about 45 minutes. Alternatively, you can cook the sweet potato in a microwave—poke the sweet potato all over with a fork and microwave on high in 1-minute increments until the sweet potato is tender all the way through, about 6 minutes total.
When the sweet potato is done, let it sit at room temperature until it's cool enough to handle, at least 30 minutes. Remove and discard the peel and put the roasted, peeled sweet potato in a food processor. Pulse a few times just to start to break the sweet potato down.
Peel and mince the garlic and add it to the sweet potato. Pulse to combine. Add in the almond butter, smoked paprika, and cayenne pepper, to the sweet potato. Whirl, scraping the sides of the bowl down with a spatula as necessary to keep the mixture together until the mixture is silky smooth.
Add salt and lemon juice to taste. Transfer the mixture to a serving bowl. Serve immediately or cover and chill for up to 3 days.