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
Scale
- 8 Ounces Cream Cheese - softened
- 1 Cup Powdered Sugar
- 1/2 Cup Sweet Potato Puree
- 1-2 Tablespoon Heavy Cream
- 1 Teaspoon Vanilla
- 3/4 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/8 Teaspoon Salt
- 1/2 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 1/2 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