Sweet Potato Hummus 

Roasted peppers and lemon juice add zest to this healthy spread made with mashed baked sweet potatoes.
 
Nutritional Information: Calories (130); Sodium (460mg); Sugars (5g); Cholesterol (0mg); Saturated Fat (0g); Fiber (3g); Protein (3g); Carbohydrates (28g)
 

15 oz. baked sweet potatoes, skin removed

1 jar (4 ounces) roasted red peppers, drained, blackened skin removed

3 Tbsp. fresh lemon juice

½ tsp. fresh garlic, finely diced

½ tsp. ground cumin

1 pinch cayenne

¼ tsp. salt

1 Tbsp. fresh parsley, chopped (optional)

In a food processor, purée the sweet potato, roasted red peppers, lemon juice, garlic, cumin, cayenne and salt. Process until the mixture is fairly smooth.

Transfer to a serving bowl and refrigerate for at least 1 hour. Sprinkle chopped parsley over hummus before serving.

Roasted sweet potatoes can be cooked a day ahead to save time. 

Hummus can be used as a dip or a sandwich spread. 

Fire-roasted red peppers can be purchased in a jar or a can. 

This hummus freezes well.