Curried Sweet Potato Dip with Crunchy Pita Chips - Foodie Recipe

1. Preheat oven to 375 degrees.
2. Coat a baking sheet with non-stick cooking spray and set aside.
3. In a bowl, combine sweet potatoes, olive oil, curry powder, ground black pepper and toss to coat.
4. Spread mixture onto the baking sheet and bake for 25 minutes or until sweet potatoes are soft.
5. Remove from oven and puree sweet potatoes in a blender or food processor. Stir in toasted pine nuts and sun-dried tomatoes. Place in a serving bowl and sprinkle the top with ½ teaspoon paprika. Serve warm or room temperature.
6. Coat another baking sheet with non-stick cooking spray and lay pita chips in a single layer on the sheet. Coat pita chips with cooking spray and sprinkle with garlic powder and remaining paprika. Bake for 15 minutes or until crispy.

MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dip can be gluten-free. Use raw veggies instead of pita chips for dipping.