Breakfast Sweet Potato Dip
Ingredients
- 1 medium sweet potato
- ⅔ cup low-fat vanilla Greek yogurt
- 2 tablespoons orange juice
- 1 tablespoon creamy peanut butter
- ½ teaspoon ground cinnamon
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
- 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.
- 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.
Source
Original recipe: View Original