Ingredients
- 3 large sweet potatoes, cut into 1⁄4 inch-thick slices
- 1⁄4 tsp cayenne pepper
- 2 Tbsp olive oil
- Salt to taste, optional
- 3⁄4 cup nonfat Greek yogurt
- 3 cups shredded cabbage or broccoli slaw
- 1 Tbsp Dijon mustard
- 1 Tbsp white vinegar
Prep Time:
45 minutes
Number of Servings:
6
Directions
-
Make Sweet Potato Chips
- Preheat oven to 450 degrees F and line baking sheet with aluminum foil.
- Mix together olive oil and cayenne pepper and brush onto sweet potato slices. Place on baking sheet. Sprinkle with salt to taste if desired.
- Bake about 8-10 minutes on each side.
-
Make Coleslaw and Serve
- Mix together all ingredients.
- Chill in refrigerator.
- Serve with sweet potato chips.
Nutrition Info:
Calories 159, Fat 5g, Saturated Fat 0.7g, Carbohydrate 25g, Fiber 4.5g, Protein 5.5g
![PHOTO credit: Brooke McLay, Franklin Bennett, and Melanie North]](https://tasteforlife.com/sites/default/files/styles/category_thumbnail/public/healthy-recipes/gluten-free/creamy-almond-butter-honey-apple-dip/creamy-almond-butter-and-honey-apple-dip.jpg?itok=iuM-TyKe "Creamy Almond Butter and Honey Apple Dip")
