Sweet Potato Peanut Butter Dip by Foodie’s Chef Laura Brennan
November 23, 2022
One must give credit where credit is due. This recipe is based on an idea from the FOOD52 website. It was posted as a spread for a fluffernutter sandwich! I was intrigued, not by the marshmallow fluff, but by the idea of combining peanut butter with sweet potato puree. It sounded delicious. And it is! I have made a dip and am going to serve it with fresh & dried fruits and simple cookies. A colleague suggested adding carrot and celery sticks…that works too!
- Prep: 1 hrs
- Cook: 1 hrs 30 mins
- Yields: 2 cups prepared dip.
Ingredients
2 large sweet potatoes (about 10-12 ounces each)
½ cup smooth, unsweetened natural peanut butter**, plus more as needed
**I used TEDDIE All Natural
2-3 tablespoons maple syrup
½ teaspoon vanilla extract
1/3rd to ½ cup plain, unsweetened yogurt
½ teaspoon kosher salt, plus more to taste
Directions
Scrub and dry the sweet potatoes. Use a fork and poke the tines into and all-over the sweet potato. Best to do this with the sweet potato lying on a board as it can be a little bit tough. For comparison, it’s easier to stick the fork tines into a white-fleshed potato. Roast on a sheet pan
lined with parchment or foil, at 375 degrees for 45 minutes to 1 hour or until the potato is completely soft and collapsed. Let cool for at least 20 minutes or until cool enough to handle. Cut the potatoes in half and scoop out the flesh. Measure the amount of sweet potato you have and put it into the bowl of a food processor.
Before measuring out the peanut butter, make sure the peanut oil on top is completely stirred in. (I use a pair of chopsticks!) Measure half the amount of peanut butter to sweet potato and add to the processor. ( Specifically, if you have measured 1 cup of baked and scooped sweet
potato, then measure and add ½ cup peanut butter to the processor—it’s a matter of proportion.) Add the maple syrup, the vanilla extract, yogurt and salt as well. Process until smooth. Taste. It may need more salt if your peanut butter was unsalted. Scoop spread into a serving bowl. Set aside or cover and refrigerate for use the next day. If refrigerating, make sure to allow plenty of time for the dip to come back to room
temperature.
Time required: 60-90 minutes combined for baking the sweet potatoes, combining the dip
ingredients and plating the fruits & cookies with the dip.
Serving ideas: sliced apples and/or pears, dried apricots, red and/or green grapes, cookies,
graham crackers, celery and/or carrot sticks.
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