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Sweet Potato Dippers

A savory and creamy dipping sauce accents the delicious flavor of tender sweet potato slices. Leftover sauce can be served with crackers. —Cheryl Maczko, Arthurdale, West Virginia
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 1-1/4 pounds sweet potatoes (about 2 medium), peeled
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • DIP:
  • 3 ounces fat-free cream cheese
  • 3 tablespoons reduced-fat sour cream
  • 2 teaspoons finely chopped green onion
  • 2 teaspoons finely chopped seeded jalapeno pepper
  • GARNISH:
  • Additional finely chopped green onion, optional

Directions

  • Cut potatoes into 1/8-in. slices. Place in a large bowl. Drizzle with oil. Sprinkle with salt and pepper; toss to coat.
  • Arrange in a single layer in two ungreased 15x10x1-in. baking pans. Bake at 375° for 25-30 minutes or until golden brown, turning once.
  • In a small bowl, beat dip ingredients. Serve with potatoes. Garnish with additional onion if desired.
Nutrition Facts
1 each: 155 calories, 5g fat (1g saturated fat), 5mg cholesterol, 280mg sodium, 23g carbohydrate (10g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • BettySkog
    Jun 19, 2015

    I loved them. Made them in place of french fries with burgers. I would make them again. And you don't need the dipping sauce.

  • Lauren87
    May 15, 2011

    Simple recipe and tasted delicious!

  • kmdshops
    Mar 27, 2011

    I have made this twice now, and my kids, both of whom complain when I make them eat sweet potatoes, eat these with little if any complaint. My husband who isn't thrilled with sweet potatoes, eats them like candy. I will say that I used Wegman's basting oil, which is a grapeseed/canola oil blend seasoned with thyme, parsley and garlic, instead of canola oil. As is, they are delicious even without the dipping sauce.

  • nanny1901
    Sep 28, 2010

    great diabetic snack

  • Sarah Preston
    Jun 4, 2010

    No comment left