Rich tasting and hearty, this dip is excellent with sturdy vegetables like broccoli and cauliflower, as well as whole-wheat pita chips. It’s also a delicious way to make sure you get some fiber and vitamin A along with your game day grub!
- 2 pounds sweet potatoes, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh lemon juice
Preheat the oven to 425°. Place the sweet potato halves in a baking dish, cut sides up, and drizzle with the oil. Bake for 30-35 minutes, until completely tender. Let cool, then scoop the flesh out of the sweet potatoes and transfer to the bowl of a food processor.
Add the remaining ingredients to the food processor and process until creamy. Serve immediately or transfer to an airtight container and refrigerate for up to 4 days.