Breakfast Sweet Potato Dip

This is a good choice for breakfast (anytime, really) along with some fresh fruit. We particularly enjoy it with cinnamon tortilla chips (see Annie's Fruit Salsa and Cinnamon Chips on this site), toasted cinnamon-raisin bread triangles, mini bagels, apple wedges, etc.

• Preparation Time: 5 mins
• Cooking Time: 45 mins
• Total Time: 50 mins
• Calories: 112 Calories

Ingredients

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

Recipe Instructions

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 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.