Looking for a great afternoon snack that will fill you up and provide you with more anti-cancer nutrients? This sweet potato hummus is just the trick and it will help you get more raw veggies in your diet when you eat it as a dip with carrots, celery and zucchini.
The sweet potato, originally a Native American plant, was the main source of nutrition and nourishment for soldiers and early homesteaders during the Revolutionary War. One colonial physician even went to far as to call them “the vegetable indispensable.” We couldn’t agree more: these root vegetables are among the most nutritious foods available.
First, sweet potatoes are high in calcium — which makes them a particularly good choice for those of us avoiding dairy products in our diet. Also abundant in sweet potatoes is potassium, an essential electrolyte. Add vitamin A and vitamin C and there’s no question why the sweet potato stands out nutritionally.
But as you shop for sweet potatoes, be careful not to confuse them with yams. Nutritionally, sweet potatoes greatly outweigh yams. The vegetables may be similar, but not when it comes to vitamin A. An eight-ounce sweet potato contains more than 250 times the Vitamin A than a yam!
This sweet potato hummus is great when served with crudités for dipping. Try orange, red and yellow bell peppers, sliced cucumber or even broccoli. It’s both a delicious side dish and a satisfying snack.
Sweet Potato Hummus
Serves 2-4 as a snack or side dish
- 2 large sweet potatoes
- 1 teaspoon coconut oil
- 1/2 teaspoon lemon juice
- Lemon zest from half a lemon
- Sea salt, to taste
- Black pepper, to taste
- Heat the oven to 475 degrees Fahrenheit.
- Put the sweet potatoes in an oven-proof baking dish. Prick potatoes several times on each side with a fork.
- Bake in the oven for 45 minutes, or until the flesh is soft.
- Remove the sweet potatoes and allow them to cool, about 10 minutes.
- Carefully slice the potatoes in half and transfer the soft content into a bowl.
- Add all other ingredients; mix well. Serve with crudités.