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Sweet Potato Dippers

A savory and creamy dipping sauce accents the delicious flavor of tender sweet potato slices. Leftover sauce can be served with crackers. —Cheryl Maczko, Arthurdale, West Virginia
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 1-1/4 pounds sweet potatoes (about 2 medium), peeled
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • DIP:
  • 3 ounces fat-free cream cheese
  • 3 tablespoons reduced-fat sour cream
  • 2 teaspoons finely chopped green onion
  • 2 teaspoons finely chopped seeded jalapeno pepper
  • GARNISH:
  • Additional finely chopped green onion, optional

Directions

  • Cut potatoes into 1/8-in. slices. Place in a large bowl. Drizzle with oil. Sprinkle with salt and pepper; toss to coat.
  • Arrange in a single layer in two ungreased 15x10x1-in. baking pans. Bake at 375° for 25-30 minutes or until golden brown, turning once.
  • In a small bowl, beat dip ingredients. Serve with potatoes. Garnish with additional onion if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 155 calories, 5g fat (1g saturated fat), 5mg cholesterol, 280mg sodium, 23g carbohydrate (10g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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