Roasted Sweet Potato And Toasted Sage Dip

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Aida Mollenkamp
Nutrition per serving    (USDA % daily values)
CAL
83
FAT
8%
CHOL
0%
SOD
21%

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Ingredients for 12 servings

2 tbsp olive oil, divided

2 lbs sweet potatoes, peeled and cut into 1-inch pieces

3/4 tsp kosher salt

12 medium fresh sage leaves

2 medium garlic cloves, roughly chopped

2 cups fat-free low-sodium vegetable broth

1 tbsp Dijon mustard

1 tsp apple cider vinegar

1/2 tsp freshly ground black pepper

Roasted Vegetable Chips, crackers, or raw vegetables, for serving

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