Breakfast Sweet Potato Dip

5.0
(2)

This is a good choice for breakfast (anytime, really) along with some fresh fruit. We particularly enjoy it with cinnamon tortilla chips (see Annie's Fruit Salsa and Cinnamon Chips on this site), toasted cinnamon-raisin bread triangles, mini bagels, apple wedges, etc.

1
Prep Time:
5 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

  • 1 medium sweet potato

  • cup low-fat vanilla Greek yogurt

  • 2 tablespoons orange juice

  • 1 tablespoon creamy peanut butter

  • ½ teaspoon ground cinnamon

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.

  2. Place potato on the baking sheet and, using a fork, repeatedly poke the top to release steam and keep the potato exploding in the oven.

  3. Bake until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside until cool enough to handle, about 10 minutes.

  4. Cut cooled sweet potato in half, scoop out the flesh, and place in a bowl. Using an electric mixer, whip until smooth. Add yogurt, orange juice, peanut butter, and cinnamon. Mix on low speed until blended and smooth.

  5. Spoon sweet potato mixture into a bowl and serve.

Cook's Note:

If the sweet potato dip was refrigerated, allow it to come to room temperature to soften before serving.

Nutrition Facts (per serving)

112 Calories
3g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 112
% Daily Value *
Total Fat 3g 3%
Saturated Fat 1g 4%
Cholesterol 2mg 1%
Sodium 77mg 3%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 9g
Protein 4g
Vitamin C 6mg 28%
Calcium 92mg 7%
Iron 1mg 3%
Potassium 324mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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