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Sweet Potato, Lime, and Cucumber Dip

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    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

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    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

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    Sweet Potato, Lime, and Cucumber Dip

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