Makes 4 servings, each approximately 176 calories, 8 grams fat, 19 grams carbs, 7 grams protein
2 medium sweet potatoes, peeled and sliced thin (not paper thin, though)
Approximately 1 TBSP canola oil
½ cup non-fat plain Greek yogurt
2 TBSP prepared pesto sauce (homemade or store bought)
1 TBSP fresh lemon juice
Preheat oven to 375 degrees.
Mix pesto, lemon juice, and yogurt together and chill in fridge while sweet potatoes cook. Rub a small amount of oil on each slice of sweet potato.
Sprinkle salt on both sides.
Place well spaced on baking sheet so they don’t steam.
Bake for 10 minutes and turn over. Rotate trays and swap between shelves if using more than 1 shelf.
Bake another 5+ minutes until browning around edges (watch for burning).
Sprinkle with additional kosher salt and serve warm with dip.