Sweet potato dessert dip combines fresh sweet potato puree, cream cheese, vanilla, and warm spices and is mixed with a hand mixer until smooth and creamy. It's topped with mini marshmallows lightly toasted under the oven broiler. Enjoy this dip with graham crackers for a sweet appetizer or dessert treat.
Heather's Thoughts...
As a Southern cook, old fashioned baked sweet potato casserole with marshmallows is a MUST on our Thanksgiving table. But sweet potatoes are also an ingredient I often use in recipes like fluffy sweet potato buttermilk waffles, southern style sweet potato pie and soft sweet potato biscuits. I love that you can use them in sweet or savory dishes!
While planning out my content calendar this year, I was looking ahead to the holiday season and thinking of new recipes to bring to your tables. I was inspired by my mom's sweet potato casserole to make it into a fun sweet potato dip! There are so many parties during that time of the year that an easy dessert dip will be a great addition to any party! Plus we LOVE a dip and spread appetizer around here at FSS!
All that is required is mixing softened cream cheese with sweet potato puree made from fresh sweet potatoes (which can be made in advance!) with powdered sugar, cream, vanilla, and some warm spices. Top the fluffy dip with mini marshmallows and toast them lightly (and quickly) under your oven broiler. It is so simple!
This dessert dip doesn't have to be enjoyed around Thanksgiving or Christmas time. It is a great fall recipe or when you want to serve something fun with a nostalgic twist to you. I know you will love this!
Sweet Potato Puree Prep
You will need about 2 medium or 1 large potatoes just depending on the size of them. After testing different kinds of sweet potatoes, and methods, I found using fresh sweet potatoes and baking them in the oven like you would for a baked sweet potato, is the best. I tried the frozen cubed sweet potatoes, and it worked out ok, but I could not get it to be as smooth and felt the flavor was lacking too. I also tested a couple of different ways of pureeing after baking and the food processor was the best way by far. Remove all the skins after baking and run through for about 1-2 minutes. It will result in an ultra smooth and creamy puree texture that not only does not have any lumps but isn't stringy either - which is what I found to be a problem with using a hand mixer to puree.
Welcome to my kitchen, let us cook!
If you are making sweet potato dip with cream cheese during the holidays and are trying to prep things ahead of time, this is a great recipe to do so! The dip portion can be made up to 24 hours in advance. Just keep it in an airtight container in the fridge until needed. Scoop out into a dish and top with the marshmallow before broiling and serving. I love the contrast of the cold dip and warm marshmallows on top - it's my favorite part!
To keep any leftovers, just keep them in the pan and cover them with plastic wrap. Store in the fridge for 2-3 days and enjoy cold.
PrintRecipe
Sweet Potato Dessert Dip with Toasted Marshmallow Topping
- Total Time: 1 hour 10 minutes
- Yield: 10
Description
Sweet potato dessert dip combines fresh sweet potato puree, cream cheese, vanilla, and warm spices and mixed with a hand mixer until smooth and creamy. It's topped with mini marshmallows lightly toasted under the oven broiler. Enjoy this dip with graham crackers for a sweet appetizer treat.
Ingredients
- 8 Ounces Cream Cheese - softened
- 1 Cup Powdered Sugar
- ½ Cup Sweet Potato Puree
- 1-2 Tablespoon Heavy Cream
- 1 Teaspoon Vanilla
- ¾ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ⅛ Teaspoon Salt
- ½ Bag Mini Marshmallows
Instructions
Prep the Sweet Potatoes
- Before beginning this recipe you will need sweet potato puree. Preheat the oven to 400 degrees.
- Line a baking sheet with foil and place 1-3 small to medium sweet potatoes on it. Prick with a fork in a couple of places on each potato.
- Place in the oven and bake for 45-60 minutes (depending on how big your potatoes are). You want these to be fork tender - to check, press the back of a spoon on the hot potato or stick a fork in it - if the fork goes in easily and the potato gives when pressed with a spoon then the potato is finished. Remove and let cool for 30 minutes.
- Once cooled slightly, carefully remove the skins and place them inside in a food processor. Blend for 1-2 minutes, or until a smooth and creamy consistency is achieved without any lumps or strings.
- Store in an airtight container until needed. This can be done and kept in the fridge for 3-4 days if wanting to do it in advance.
Dip Assembly
- To a large bowl, add the cream cheese, sweet potato puree, vanilla, spices, cream, and sugar. Mix with a hand mixer for 60 seconds until smooth and creamy and everything is combined.
- Spoon into an oven-safe baking or serving dish.
- Top with ½ a bag of mini marshmallows.
- Place in the oven under the broiler on low for 1-2 minutes. Do not leave it! Keep an eye on it and check every 30 seconds rotating if need be. Once perfectly golden brown and toasty on top, remove from the oven.
- Serve immediately with graham crackers.
Notes
- Leftovers can be kept in the fridge for 2-3 days.
- The dip portion can be made ahead in advance 24 hours before serving. Top with marshmallows and broil right before you want to enjoy.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Dessert - Dips and Spreads
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 152
- Sugar: 15.8 g
- Sodium: 108.4 mg
- Fat: 8.1 g
- Carbohydrates: 18.9 g
- Fiber: 0.3 g
- Protein: 1.6 g
- Cholesterol: 23.7 mg
