Alright, so you may go coo coo for cocoa puffs over this sweet potato dip… wait, wrong cereal. Silly rabbit. This dip is actually magically delicious, and of course, it is green in honor of St. Patrick’s Day. Take a bite and you’ll agree this party staple is creamy, silky smooth, full of protein, and highly addicting. Also, you’ll find that it is the perfect companion to some Beanitos black bean chips or even sweet baked banana chips. So grab a blender, this is only going to take about a half hour!
First, I should probably clarify, this is a dip made out of sweet potatoes, not a dip for sweet potato fries. (Although that’s definitely something I’m working on because I am mildly addicted to those delightfully crunchy, baked sweet potato fries….with sea salt….fresh from the oven….Ahem. I digress.)
This Week: Exploratory Surgery
Not too much to report this week, although I’m having minor exploratory surgery on Thursday. Gulp. A little bit nervous about it, but the new food allergies (peppermint, thyme, oregano, vanilla, raspberries, walnuts, sesame seeds, white potatoes, and the list goes on…39 new ones) are out of control. So, if this is what it takes to get to the bottom of it, I’ll happily do it. Once everything is said and done, I’ll post an update with the deets.
In the mean time, I’m trying to enjoy the last little bits of “cooler” weather here in AZ with early morning hikes, evening runs, and yoga/meditating outside. But, I felt the beginnings of a scorching summer today while doing photography. There was actual sweat happening while simply standing outside to take pictures…in the shade. But alas, this just means my addiction to smoothies is actually justified now, so I’m cool with it. (Strike that, I’m hot with it. lol)
Mmkay, sweet potato dip time!
Creamy Sweet Potato Dip
- 2 large blonde sweet potatoes (the albino, white ones; orange sweet potatoes work, too)
- 1-2 Tbs. coconut oil
- 1 cup coconut cream
- 1 tsp. clove
- 1 can Great Northern Beans
- 2 tsp. molasses
- 3 Tbs. Baking Truvia (or 1/4 c. + 2 Tbs. regular sugar)
- pinch salt
- 1/4 c. pepitas (pumpkin seeds)
- optional: green food dye, cinnamon, brown sugar to taste
- Preheat oven to 375°F.
- Wash and peel sweet potatoes.
- To speed up bake time, cut sweet potatoes into smaller pieces. Lightly grease a cooking sheet and coat potatoes with 1-2 Tbs. coconut oil. Sprinkle with clove and put in the oven to bake for 30-35 minutes or until completely soft.
- When they are done in the oven, use a high powered blender or food process and blend sweet potatoes, coconut cream, beans, molasses, Baking Truvia, and salt (plus optional ingredients if desired) until completely smooth. This is what it should look like without the food coloring. If you prefer to use classic orange sweet potatoes, the directions are the same.
- Add in pepitas and stir by hand to incorporate.
- Optional: Garnish with pepitas, coconut oil, and brown sugar and serve with your favorite chips.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here
So obviously I was having a little bit of St. Patrick’s Day fun with the green food coloring, but I promise it tastes aaaalmost as magically delicious without the color.