Bake: Baste 1 medium sweet potato with vegetable oil. Bake in foil at 350 degrees for 1 to 1 1/2 hours or until soft.
Scoop: Potato out of skin into medium size bowl and let cool.
Fold in:
1/2 cup low-fat cream cheese
1/2 cup lite sour cream
1 1/2 teaspoon curry powder
1/2 teaspoon ginger
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
3/4 cup deli mango salsa (use more mango than tomato)
Blend all very well.
Garnish with fresh mint or mango.
Serve with pita chips or other favorite snack chips.
-Recipe courtesy of Kaki Hockersmith