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.

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Recipe Summary

prep:
5 mins
cook:
45 mins
additional:
10 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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

112 calories; protein 4g; carbohydrates 18.9g; fat 2.6g; cholesterol 2mg; sodium 76.9mg. Full Nutrition
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Reviews

Rating: 5 stars
01/10/2021
I made it for Breakfast for my grandchildren and we all loved it. We tried it with sliced apples and graham crackers. We will make it again. Read More
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