Delicious Living
  • 3 organic sweet potatoes (unpeeled)
  • 3 tablespoons olive oil (divided)
  • BASIL-TOFU DIP (makes 1/2 cup)
  • 1 large clove garlic
  • 1 green onion
  • 6 fresh basil leaves
  • 4 ounces medium or soft tofu (drained)
  • 1 tablespoon olive oil
  • 1 teaspoon umeboshi vinegar

Roasted Sweet Potato Sticks with Basil-Tofu Dip

Joanne Saltzman | Delicious Living
  • Serves: 4 people
  • Calories per serving: 225

Dark vegetables like sweet potatoes are especially anti-inflammatory. Olive oil's healthy compounds include oleocanthal, which works like ibuprofen to quell inflammation. 

  1. Preheat oven to 450°. Halve sweet potatoes lengthwise; cut each half into four long sticks. Brush with 2 tablespoons olive oil. Place skin side down in a 9x13-inch baking dish coated with 1 tablespoon oil. Roast on lower rack for 15–20 minutes, until fork tender.
  2. While potatoes cook, make dip: Mince garlic, green onion, and basil in a food processor. Add tofu, oil, and vinegar. Blend well. Serve with sweet potato sticks.


PER SERVING: 225 cal, 14g fat (7g mono, 5g poly, 2g sat), 0mg chol, 3g protein, 21g carb, 3g fiber, 317mg sodium

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