Breakfast Sweet Potato Dip
Description
This sweet potato dip is a healthy breakfast choice served with fruit or enjoy it with cinnamon tortilla chips, toasted cinnamon-raisin bread triangles, or mini bagels.
Ingredients
•
1 medium sweet potato
•
2/3 cup low-fat vanilla Greek yogurt
•
2 tablespoons orange juice
•
1 tablespoon creamy peanut butter
•
1/2 teaspoon ground cinnamon
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
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.
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.
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.
5
Spoon sweet potato mixture into a bowl and serve.