Sweet Potato and Toasted Sage Dip
(makes 4 cups or 12 1/4-cup servings)
Prep Time: 10 minutes
Cook Time: 25 minutes
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
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 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 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)
Fat calories: 20
Total fat: 2.5 grams
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 230 milligrams
Total carbohydrates: 12 grams
Fiber: 2 grams
Sugars: 3 grams
Protein: 1 gram
Vitamin A IUs: 150%
Vitamin C: 2%
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