Sweet Potato and Sunflower Seed Wrap Filling
Smashing up baked sweet potatoes gives you the same creamy consistency of hummus along with a pop of rosy color, not to mention sweet potato’s awesome vitamin A. Sunflower seed butter (available in many supermarkets and natural food stores) offers a dose of vitamin E and lots of trace minerals. They come together with cumin, chipotle and lime for a little spice. This puree also works as a dip for fresh vegetables.
1 sweet potato, baked and cooled
1/4 cup sunflower seed butter
1/2 teaspoon cumin
1/4 teaspoon hot sauce
Juice of 1/2 lime
1/2 teaspoon sea salt
Mash or puree the sweet potato flesh, and mix in the remaining ingredients. May be refrigerated for several days. Makes about 1 cup, enough for 4 wraps.
Per serving: 132 calories (57 percent from fat), 8.9 g fat, ( 0.7 g saturated, 6.2 g monounsaturated), 0 cholesterol, 3.4 g protein, 11.7 g carbohydrates, 2 g fiber, 221 mg sodium.