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by Whitney Bond
November 7, 2022
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5 stars (1 rating)
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Creamy sweet potatoes are combined with three cheeses and spices in this scrumptious cheese dip recipe that’s both vegetarian and gluten free!
It’s day three of “Thanksgiving Week” on WhitneyBond.com and today I’mdoing a little midweek dipping!
This sweet potato three cheese dip is the perfect appetizer to get your Thanksgiving or Friendsgiving celebration started!
I love adding sweet potatoes to recipes. Whether it’s brownies or sausage balls, the delicious vegetable isfilled with vitamins and nutrients and makes a sweet and creamy addition to any dish!
Today I combined sweet potatoes with three creamy cheeses to create a warm, baked cheese dip that everyone is sure to love this holiday season!
Ingredients
- 2 lbs sweet potatoes
- 4 oz cream cheese (softened)
- ½ cup ricotta cheese
- 1 tbsp honey
- 1 tsp chipotle chili powder
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup goat cheese (crumbled)
- ½ cup candied pecans (chopped)
- 2 tbsp maple syrup
Instructions
Preheat the oven to 375° F.
Bring a large pot of water to boil. Peel the sweet potatoes if you would like. I leave the skin on for extra nutritional value! Cut the sweet potatoes into large cubes.
Add the sweet potatoes to the pot of boiling water. Boil for 20 minutes, or until fork tender.
Drain the sweet potatoes from the water and mash. Measure out 2 cups of mashed sweet potatoes (this should be almost exact to the 2 lbs of sweet potatoes you boiled.)
Addthe 2 cups of mashed sweet potatoes, cream cheese, ricotta cheese, honey, chili powder, cinnamon and kosher salt to a large mixing bowl.
Hand mix, or use an electric beater, to combine the ingredients.
Place in a small baking dish.
Top with the goat cheese.
Bake for 15-20 minutes.
Remove the sweet potato cheese dip from the oven and top with the chopped candied pecans and drizzle the maple syrup over the dip.
Serve with a sliced toasted baguette or crackers. I foundRosemary Raisin Crackers at Trader Joe’s that perfectly complimented the fall flavored dip!
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5 stars (1 rating)
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Baked Sweet Potato Three Cheese Dip
Creamy sweet potatoes are combined with three cheeses & spices in this scrumptious new cheese dip recipe that’s both vegetarian & gluten free!
Servings: 8 people
Prep Time: 35 minutes mins
Cook Time: 15 minutes mins
Total Time: 50 minutes mins
Author: Whitney Bond
Course: Appetizer, Snack
Cuisine: American
Ingredients
- 2 lbs sweet potatoes
- 4 oz cream cheese, softened
- ½ cup ricotta cheese
- 1 tbsp honey
- 1 tsp chipotle chili powder
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup goat cheese, crumbled
- ½ cup candied pecans, chopped
- 2 tbsp maple syrup
Instructions
Preheat the oven to 375° F.
Bring a large pot of water to boil.
Peel the sweet potatoes if you would like. (I leave the skin on for extra nutritional value.)
Cut the sweet potatoes into large cubes.
Add the sweet potatoes to the pot of boiling water.
Boil for 20 minutes, or until fork tender.
Drain the sweet potatoes from the water and mash.
Measure out 2 cups of mashed sweet potatoes (this should be almost exact to the 2 lbs of sweet potatoes you boiled.)
Add the 2 cups of mashed sweet potatoes, cream cheese, ricotta cheese, honey, chili powder, cinnamon and kosher salt to a large mixing bowl.
Hand mix, or use an electric hand mixer, to combine the ingredients.
Place in a small baking dish.
Top with the goat cheese.
Bake for 15-20 minutes.
Remove from the oven and top with the chopped candied pecans and drizzle the maple syrup over the dip.
Nutrition Facts
Serving 6gCalories 270kcal (14%)Carbohydrates 32g (11%)Protein 7g (14%)Fat 12g (18%)Saturated Fat 6g (30%)Cholesterol 29mg (10%)Sodium 351mg (15%)Potassium 435mg (12%)Fiber 3g (12%)Sugar 13g (14%)Vitamin A 16595mg (332%)Vitamin C 2.7mg (3%)Calcium 112mg (11%)Iron 1.2mg (7%)
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originally published November 18, 2015 — last updated November 7, 2022 3 Comments
Posted in: Appetizers, Gluten Free, Method, Recipes, Side Dish, Thanksgiving, Vegetarian
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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