2 small or 1 large sweet potato
1 tsp (5 mL) sweet (or hot) paprika
Juice and zest of 2 limes
Sea salt and pepper to taste
1 cup (250 mL) English cucumber, diced
Preheat oven to 400 F (200 C). Bake sweet potatoes on baking sheet until easily pierced with a knife, about 1 to 1 1/2 hours.
Let cool enough to handle. Slice open and scoop flesh into food processor. Add paprika, lime juice, and zest. Purée mixture; season to taste.
Put dip in bowl; add cucumber and mix well.
Serves 6.
Each serving contains:
41 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 10 g carbohydrates; 2 g fibre; 24 mg sodium
source: “Cinco de Mayo“, alive #343, May 2011
