Dip

SPICY SWEET POTATO DIP

2 large sweet potatoes, peeled and cut into small chunks

3/4 cup toasted almonds

1 chipotle pepper in adobo sauce (more or less, to taste)

5 cloves garlic

2 tablespoons lemon juice

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

Place the sweet potato chunks in a medium microwave-safe bowl. Add several tablespoons of water, then microwave on high until tender, about 8 to 10 minutes.

In a food processor, combine the cooked sweet potato, almonds, chipotle pepper, garlic, lemon juice, smoked paprika and cumin. With the processor running, drizzle in the olive oil and process until completely smooth. Taste, then season with salt and pepper.

Serve immediately or refrigerate until ready. If refrigerated, let come to room temperature before serving. Makes Makes 31/2 cups.

Per 1/4-cup serving: 80 calories, 68 percent of calories from fat, 6 g fat (1 g saturated, 0 trans fats), 0 cholesterol, 5 g carbohydrate, 1 g protein, 1 g fiber, 85 mg sodium.