Healthy Sweet Potato Dip with Spicy Pita Chips

Ingredients:

• 2 medium sweet potatoes (about 600g total)
• 3 whole grain pitas, halved
• 2 tablespoons extra-virgin olive oil
• 0.5 tsp smoked paprika
• 2/3 cup natural low-fat Greek yogurt
• 1 tbsp light brown sugar
• 1 teaspoon freshly squeezed lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1 tbsp chopped fresh chives

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 200°C. Line a baking sheet with foil and place the rack on the baking sheet.
2. Pierce each sweet potato 5 times with a fork and place them on a wire rack, spacing them apart to allow heat to circulate. Bake until the tip of a knife pierces easily, about 45 minutes. Remove from the oven and let cool completely. Preheat oven to 200°C (400°F).
3. Line a baking sheet with parchment paper. Place the pita halves on the counter and brush both sides with olive oil. Sprinkle the inside of the pita with smoked paprika and 1/4 teaspoon of salt. Cut each pita into 6 triangles, then arrange them in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6-8 minutes. Let cool completely.
4. Once the sweet potatoes have cooled, scrape the sweet potato flesh out of the skins (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt, and a few grinds of freshly ground black pepper.
5. Blend until smooth, scraping down the sides of the bowl as needed to ensure the yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve the dip at room temperature with spicy pita chips.