Healthy Snacking: Oven Roasted Sweet Potatoes with Beet Yoghurt Dip
By: Amy Jeanroy
Published: April 17, 2016

I can't imagine a world without snacks. The trick is to find snacks that are relatively healthy, but bring everyone to the table. With my little chefs, It's a winning snack when it includes a dip, so I try to give them healthy dips so they actually get a little boost of nutritional value in every bite. 
This recipe for roasted sweet potatoes with beet yogurt dip is both beautiful and healthy. It's pretty low carb, gluten free, and can be as spicy or mild as you like. It includes different flavorings for the fries, which I appreciate. My husband loves the spiciest recipes I can find, while the kids and I have a little more medium-hot tastes. When I made this the first time, I also included some halved Brussels sprouts to the roasting pan. The seasonings worked perfectly for both vegetables, and once the kids saw both together, it was a smorgasboard of healthy snacking.
Check out my favorite new snack item, submitted by Justina Elumeze. You are going to love this one! 
Oven Roasted Sweet Potatoes with a Beet Yogurt Dip





3-5 organic, cooked beet roots
2-3 cloves of garlic
Tub of low fat Greek yogurt
Pinch of salt and pepper
Splash of olive oil
For the sweet potato chips:
2-3 large sweet potatoes
Olive oil
Salt
Pepper
Fresh cumin seeds, crushed
Chili flakes
Preparation
1 Wash and peel the potatoes then cut into chips, as thick or thin as you prefer. Evenly coat the chips in olive oil, salt and pepper and place in the oven (gas mark 180c) for approximately 25-30 minutes. Ten minutes before, sprinkle over a desired amount of the cumin seeds and chili flakes before returning to the oven for the remaining time.
For full instructions, click here.

3-5 organic, cooked beet roots
2-3 cloves of garlic
Tub of low fat Greek yogurt
Pinch of salt and pepper
Splash of olive oil
For the sweet potato chips:
2-3 large sweet potatoes
Olive oil
Salt
Pepper
Fresh cumin seeds, crushed
Chili flakes
Preparation
1 Wash and peel the potatoes then cut into chips, as thick or thin as you prefer. Evenly coat the chips in olive oil, salt and pepper and place in the oven (gas mark 180c) for approximately 25-30 minutes. Ten minutes before, sprinkle over a desired amount of the cumin seeds and chili flakes before returning to the oven for the remaining time.
For full instructions, click here.