Roasted Sweet Potato and Toasted Sage Dip

My healthy-eating mantra is if you begin your meal off with a fiber-rich appetizer, you’ll fill up on healthy calories and eat better over the course of the night. So, I put that rule into effect when developing The Biggest Loser Thanksgiving menu and started things off with this Roasted Sweet Potato Dip and Toasted Sage Dip. It’s just a few ingredients yet packs tons of flavor and can accommodate almost any diet as it’s vegan, dairy-free, gluten-free, lowfat, and low calorie.

Roasted Sweet Potato and Toasted Sage Dip Recipe

  • Makes: 4 cups (12 (1/4-cup) servings)
  • Total Time: 10 mins
  • Hands On Time: 25 mins

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 3/4 teaspoon kosher salt
  • 12 medium fresh sage leaves
  • 2 medium garlic cloves, roughly chopped
  • 2 cups fat-free low-sodium vegetable broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon freshly ground black pepper
  • Roasted Vegetable Chips, crackers, or raw vegetables, for serving

Instructions

Heat oven to 450°F and arrange a rack in middle. Using a pastry brush, coat one rimmed baking sheet with 1 tablespoon of the oil, add the potatoes and 1/2 teaspoon of the kosher salt and toss to thoroughly coat. Spread in a single layer on prepared baking sheet and roast, stirring occasionally, until potatoes are knife tender, about 20 minutes.

Remove from oven and set aside to cool slightly. Meanwhile, heat remaining 1 tablespoon of the oil in a medium frying pan over medium heat. When the oil shimmers, add the sage and garlic. Cook, swirling a few times, until sage is fragrant and garlic toasted golden brown. Remove from heat and set aside.

When cool enough to handle, transfer potatoes to a food processor fitted with a metal blade. Add all remaining ingredients and puree until very smooth, stopping to scrape down sides, as necessary

Serve warm or let cool then serve with roasted vegetable chips (recipe follows), raw crisp vegetables, or crackers. (Can be made up to 5 days ahead and stored refrigerated in an airtight container. Serve at room temperature or slightly warm.)


Nutritional Information (per serving)

  • Calories 70
  • Fat calories 20
  • Total fat grams; 2.5
  • Sat fat grams, 0
  • Cholesterol mg 0
  • Sodium mg 230
  • Total carbohydrates g 12
  • Fiber g 2
  • Sugars g 3
  • Protein g 1
  • Vitamin A IUs %; 150
  • Vitamin C % 2
  • Calcium % 2
  • Iron % 2
Appetizers // Starters Entertaining How To Recipes Snacks