Baked Sweet Potato Dip
Creamy sweet potatoes are combined with three cheeses and spices in this scrumptious sweet potato dip recipe that's both vegetarian and gluten free!
Ingredients
- 2 pounds sweet potatoes
- 4 ounces cream cheese, softened
- ½ cup ricotta cheese
- 1 tablespoon honey
- 1 teaspoon chipotle chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup goat cheese, crumbled
- ½ cup candied pecans, chopped
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 375° F.
- Bring a large pot of water to boil on the stove.
- Peel the sweet potatoes if you would like, and cut them 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
Serving 6servingCalories 270kcal (14%)Carbohydrates 32g (11%)Protein 7g (14%)Fat 12g (18%)Saturated Fat 6g (30%)Cholesterol 29mg (10%)Sodium 351mg (15%)Potassium 435mg (12%)Fiber 3g (12%)Sugar 13g (14%)Vitamin A 16595mg (332%)Vitamin C 2.7mg (3%)Calcium 112mg (11%)Iron 1.2mg (7%)
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