Breakfast Sweet Potato Dip


  • 1 medium sweet potato
  • ⅔ cup low-fat vanilla Greek yogurt
  • 2 tablespoons orange juice
  • 1 tablespoon creamy peanut butter
  • ½ teaspoon ground cinnamon
  • Directions

  • Step 1

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


  • Step 2

    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.

  • Step 3

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

  • Step 4

    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.

  • Step 5

    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.

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