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Sweet Potato and Toasted Sage Dip

Aida Mollenkamp prepared this Thanksgiving appetizer for Biggest Loser.

Per Serving: Calories 70, Fat calories 20, Total fat 2.5g, Sat fat 0g, Cholesterol 0mg, Sodium 230mg, Total carbohydrates 12g, Fiber 2g, Sugars 3g, Protein 1g
Sweet Potato and Toasted Sage Dip Photo
Yield: 4 cups (12, 1/4-cup servings)


At the heart of every Thanksgiving meal are some of the healthiest and most wholesome foods. Sweet potatoes, cranberries, green beans, pumpkin, and even the turkey become fodder for a calorie-fest when we smother them in sugar, butter, and even marshmallows. Chef Aida Mollenkamp has taken our favorite traditional recipes and made them over for Biggest Loser, giving us all the seasonal flavors we love without the fat and calories we won't even miss.

Prep Time: 10 mins Cook Time: 25 mins

  • 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


  1. Heat oven to 450 degrees F and arrange a rack in middle. Using a pastry brush, coat one rimmed baking sheet with 1 tablespoon of the oil, add the potatoes and 1/2 teaspoon of the kosher salt and toss to thoroughly coat. Spread in a single layer on prepared baking sheet and roast, stirring occasionally, until potatoes are knife tender, about 20 minutes.

  2. Remove from oven and set aside to cool slightly. Meanwhile, heat remaining 1 tablespoon of the oil in a medium frying pan over medium heat. When the oil shimmers, add the sage and garlic. Cook, swirling a few times, until sage is fragrant and garlic toasted golden brown. Remove from heat and set aside.

  3. When cool enough to handle, transfer potatoes to a food processor fitted with a metal blade. Add all remaining ingredients and puree until very smooth, stopping to scrape down sides, as necessary.

  4. Serve warm or let cool then serve with roasted vegetable chips, raw crisp vegetables, or crackers.

(Can be made up to 5 days ahead and stored refrigerated in an airtight container. Serve at room temperature or slightly warm.)

Source: Chef Aida Mollenkamp for The Biggest Loser. Nutrition analysis by Cheryl Forberg, RD for The Biggest Loser. Photography by Christopher Kalima.

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