Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Baked Sweet Potato Three Cheese Dip
Print Recipe
Creamy sweet potatoes are combined with three cheeses & spices in this scrumptious new cheese dip recipe that's both vegetarian & gluten free!
Course
Appetizer, Snack
Cuisine
American
Prep Time
35
minutes
mins
Cook Time
15
minutes
mins
Total Time
50
minutes
mins
Servings
8
people
Calories
270
Author
Whitney Bond
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
Serving:
6
g
|
Calories:
270
kcal
|
Carbohydrates:
32
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Cholesterol:
29
mg
|
Sodium:
351
mg
|
Potassium:
435
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
16595
mg
|
Vitamin C:
2.7
mg
|
Calcium:
112
mg
|
Iron:
1.2
mg