Friday, February 7, 2014

Roasted Sweet Potato and Onion Dip

I had to get up super early today as per usual, and have a sore throat and a cold, but thankfully came back after our morning workout and could take a nap. And now I'm done feeling sorry for myself...It's probably not the best, but sometimes I feel like being sick is not an excuse to miss out on life. Which is why I will try to power through (with Ibuprofen in hand). On that note, once I got out of my weird daze, I realized I should do something productive before celebrating this beautiful Friday...and by productive I mean posting this awesome recipe from last weekend for you to try!!

It's actually ridiculously easy and awesome, and your friends and family will thank you if you make it for them or bring it to your next potluck.

Roasted Sweet Potato Onion Dip

Roasted Sweet Potato and Onion Dip


Ingredients
  • 3 sweet potatoes
  • 2 onions
  • 1/2 cup sour cream or greek yogurt (You can also try subbing with 1/4 cup almond milk, but I can't vouch for that yet!)
  • Pepper, optional
Directions
  1. Preheat oven to 375 degrees.
  2. For faster roasting, cut sweet potatoes into thicker slices, and onions into approximately eighths.
  3. Place on a greased baking sheet, and lightly sprinkle with pepper, if desired. Cover with aluminum foil and bake for about 40 minutes, or until soft.
  4. Uncover to let roast for another 5 to 10 minutes.
  5. While warm, place sweet potatoes and onions in a mixing bowl and blend with a hand blender, or pulse in a blender or magic bullet. I left the skins on the potatoes and did not blend until smooth, but it is up to you. 
  6. Stir in sour cream or greek yogurt, and mix well.
  7. Let cool and serve with your favorite veggies as a dip, or even spread on crackers.
Enjoy, and let me know how you liked it please!! :)

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