Baked Sweet Potato Three Cheese Dip
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Creamy sweet potatoes are combined with three cheeses and spices in this scrumptious cheese dip recipe that’s both vegetarian and gluten free!
It’s day three of “Thanksgiving Week” on WhitneyBond.com and today I’m doing a little midweek dipping!
This sweet potato three cheese dip is the perfect appetizer to get your Thanksgiving or Friendsgiving celebration started!
I love adding sweet potatoes to recipes. Whether it’s brownies or sausage balls, the delicious vegetable is filled with vitamins and nutrients and makes a sweet and creamy addition to any dish!
Today I combined sweet potatoes with three creamy cheeses to create a warm, baked cheese dip that everyone is sure to love this holiday season!
Ingredients
- 2 lbs sweet potatoes
- 4 oz cream cheese (softened)
- ½ cup ricotta cheese
- 1 tbsp honey
- 1 tsp chipotle chili powder
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup goat cheese (crumbled)
- ½ cup candied pecans (chopped)
- 2 tbsp maple syrup
Instructions
Preheat the oven to 375° F.
Bring a large pot of water to boil. Peel the sweet potatoes if you would like. I leave the skin on for extra nutritional value! Cut the sweet potatoes into large cubes.
Add the sweet potatoes to the pot of boiling water. Boil for 20 minutes, or until fork tender.
Drain the sweet potatoes from the water and mash. Measure out 2 cups of mashed sweet potatoes (this should be almost exact to the 2 lbs of sweet potatoes you boiled.)
Add the 2 cups of mashed sweet potatoes, cream cheese, ricotta cheese, honey, chili powder, cinnamon and kosher salt to a large mixing bowl.
Hand mix, or use an electric beater, to combine the ingredients.
Place in a small baking dish.
Top with the goat cheese.
Bake for 15-20 minutes.
Remove the sweet potato cheese dip from the oven and top with the chopped candied pecans and drizzle the maple syrup over the dip.
Serve with a sliced toasted baguette or crackers. I found Rosemary Raisin Crackers at Trader Joe’s that perfectly complimented the fall flavored dip!
Baked Sweet Potato Three Cheese Dip
Ingredients
- 2 lbs sweet potatoes
- 4 oz cream cheese, softened
- ½ cup ricotta cheese
- 1 tbsp honey
- 1 tsp chipotle chili powder
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup goat cheese, crumbled
- ½ cup candied pecans, chopped
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 375° F.
- Bring a large pot of water to boil.
- Peel the sweet potatoes if you would like. (I leave the skin on for extra nutritional value.)
- Cut the sweet potatoes into large cubes.
- Add the sweet potatoes to the pot of boiling water.
- Boil for 20 minutes, or until fork tender.
- Drain the sweet potatoes from the water and mash.
- Measure out 2 cups of mashed sweet potatoes (this should be almost exact to the 2 lbs of sweet potatoes you boiled.)
- Add the 2 cups of mashed sweet potatoes, cream cheese, ricotta cheese, honey, chili powder, cinnamon and kosher salt to a large mixing bowl.
- Hand mix, or use an electric hand mixer, to combine the ingredients.
- Place in a small baking dish.
- Top with the goat cheese.
- Bake for 15-20 minutes.
- Remove from the oven and top with the chopped candied pecans and drizzle the maple syrup over the dip.
Nutrition Facts
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