Published on April 30, 2018

Sweet Potato Guacamole

Yield 1 Quart

Ingredients

3 Cups, Cooked Whole NC Sweet Potato

½ Each, Jalapeño Pepper, minced

1/3 Cup, Red Onion, small dice

1 Clove, Fresh Garlic

½ Cup, Chopped Cilantro

3 T, Freshly squeezed Lime Juice

Method

Bake Sweet potatoes, and cool completely in refrigerator. When they are cool, scoop out the pulp, and place in a bowl

Add remaining ingredients to the bowl, and mash lightly to form a chunky consistency.

Season with Salt, Black Pepper, and more lime juice if needed.

19 calories, 4.4g carbohydrate, .5g protein, 0g fat, 11mg sodium, 1g fiber, 7 mg calcium

**Based on 2 Tablespoon portion size

Register Today!

High Protein/High Fiber Dishes

October Cooking Demonstration

Discover how to create delicious, nutrient-packed dishes that support energy, satiety and overall health.

Join Kathy Brown RDN, LDN, CDCES for an interactive demonstration that will showcase simple, flavorful recipes featuring protein-rich ingredients and fiber-filled foods to help build balanced meals that are satisfying and easy to prepare at home.

You don’t want to miss this complimentary session!

Date: Friday, October 23 from 12-1pm

Location: NC Heart & Vascular Hospital Demonstration Kitchen, 1^st Floor

GPS: Use 2800 Blue Ridge Road (The NCHV Hospital tower is beside the 2800 building)

Email ashley.honeycutt@unchealth.unc.edu to register