Savory Sweet Potato Dip
An easy to make healthy appetizer with sweet potatoes, sautéed onions and garlic paired with baked seasoned gluten free pita chips.
Equipment
- 1 Instant Pot with trivet
- 1 potato masher
- measuring cups, spoons, spatulas, etc
Ingredients
- 2-3 sweet potatoes you need about 2 Cups when mashed
- 1 C water
- 1/3 C onion, minced
- 1 clove garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1/8 tsp red pepper flakes
- 1 pkg BFree pita breads
- sea salt
- paprika
Instructions
- In an instant pot with the trivet, place one cup of water.
- Peel sweet potatoes, and thinly slice them. This is important. You don't want different thicknesses of the potatoes or they may not cook all the way. Place sliced sweet potatoes in the instant pot. Put the lid on the instant pot, making sure it is sealed.
- Select manual on your instant pot for 3 minutes(remember it takes time for the instant pot to come to pressure). Then let it naturally depress for 2 minutes, then quick release. Carefully drain out the excess water.
- While they are cooking, in a small skillet add about 1 TBSP of olive oil and sauté the onions until translucent, about 7-9 minutes. Then add the garlic and stir for about 20-30 seconds. Remove from heat and set aside.
- When the sweet potatoes are done, place them in a large bowl. Mash them with a potato masher. Add the onions/garlic and all the seasonings. Add more seasonings as desired. Set aside and keep warm.
- Preheat your oven to 400 degrees. Cut the pita breads in half lengthwise, then into "triangle-ish" shapes. Baste each triangle on each side with olive oil and sprinkle sea salt and paprika. Cook on a baking sheet for 7-8 minutes. They will firm up a bit more as they cool, so don't over bake.
- Serve dip warm with the seasoned pitas.