Sweet Potato Dip

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I'm a big fan of sweet potatoes. Baked, fried, mashed, I'm happy. As a dip? Yes please! As always, this is a simple recipe. It takes about an hour to make, but the majority of that time is spent roasting the sweet potatoes. As far as ingredients go, you'll need two large sweet potatoes (the ones with the orange flesh, not white), 1 tablespoon of tahini, 1/4 cup of greek yogurt, 1/4 of coconut milk, 1 clove of garlic, salt & pepper, and 1 teaspoon of turmeric. Preheat your oven to 375F. Cut both of the sweet potatoes in half lengthwise and place cut side up on a baking sheet lined with tinfoil. Bake for 30 - 40 minutes, or until the flesh has become soft. Careful not to burn yourself, simply scoop out the flesh of the sweet potato and discard the skin. Toss the soft sweet potatoes into a food processor. Add the tahini, yogurt, coconut milk, garlic, and seasonings. Blend until smooth. Check your seasonings and add more if needed. This dip is great with chips but you could dip in other veggies, or even use it as a spread. It really is delicious.

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Happy Friday! xx Allison