Sweet Potato Dippers
Total TimePrep: 10 min. Bake: 25 min.
- 1-1/4 pounds sweet potatoes (about 2 medium), peeled
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 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
- Additional finely chopped green onion, optional
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 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.
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.
May 15, 2011
Simple recipe and tasted delicious!
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.
Sep 28, 2010
great diabetic snack