Breakfast Sweet Potato Dip
Recipe by lutzflcat from allrecipes.com
Breakfast,Appetizer,Dessert 60 Mins.
Ingredients
4
4 servings
- •1 medium sweet potato
- •⅔ cup low-fat vanilla Greek yogurt
- •2 tablespoons orange juice
- •1 tablespoon creamy peanut butter
- •½ teaspoon ground cinnamon
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.
Nutritional Facts
Per 4 servings
- Calories: 112
- Carbohydrate: 19g
- Fat: 3g
- Fiber: 2g
- Protein: 4g
- Sugar: 9g
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