TRISCUIT & CRACKER BARREL
Layered Sweet Potato Spread
Preparation
Heat oven to 425°F.
Toss sweet potatoes with oil; spread evenly onto rimmed baking sheet.
Bake 25 min. or until potatoes are tender, stirring after 15 min.
Use food processor or immersion blender to blend potatoes with yogurt, cumin and ginger until smooth.
Spread potato mixture into 1/2-inch thickness on serving plate; top with all remaining ingredients except crackers.
Serve with the crackers.
Tips
Make-Ahead
The sweet potato mixture can be prepared ahead of time. Refrigerate up to 3 days. When ready to serve, microwave potato mixture in microwaveable bowl on HIGH 1 min. or until heated through. Spread onto serving plate, then top with remaining ingredients as directed.
Shortcut
Instead of baking the sweet potatoes in the oven you can cook them in the microwave. Toss the potatoes with oil and 2 Tbsp. water in microwaveable bowl. Microwave on HIGH 10 min. or until potatoes are tender. Spoon potatoes into food processor container, then continue as directed.
Substitute
Substitute chopped sweetened dried cranberries for the pomegranate seeds.
Substitute
Prepare this recipe using peeled fresh sweet potatoes cut into 3/4-inch cubes. You will need to cut about 2 medium sweet potatoes to get the 3-1/2-cup measure of cubed sweet potatoes needed to prepare this recipe.
Substitute
Serve with Triscuit Balsamic & Basil Crackers or Triscuit Cracked Pepper & Olive Oil Crackers instead of the Triscuit Thin Crisps Parmesan Garlic Crackers.
Ingredients
Triscuit Thin Crisps Parmesan Garlic Crackers
1 ½ cups Cracker Barrel Tex-Mex Shredded Cheese
1 container (1 lb./450 g) sweet potato cubes (about 3 ½ cups)
1 Tbsp. olive oil
¾ cup plain 2% MF Greek yogurt
½ tsp. EACH ground cumin and ground ginger
2 slices bacon, crisply cooked, crumbled
2 green onions, sliced
¼ cup toasted chopped pecans
3 Tbsp. pomegranate seeds
2 Tbsp. roasted unsalted pumpkin seeds
Nutritional Information per Serving:
230 Calories, 11 g Total Fat, 2.5 g Saturated Fat, 10 mg Cholesterol, 260 mg Sodium, 26 g Total Carbohydrate, 4 g Dietary Fiber, 2 g Total Sugars, 8 g Protein, 8 %DV Calcium, 11 %DV Iron, 9 %DV Potassium
