Sweet Potato Pie Dip!
 
Prep time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 8oz container of kite hill cream cheese style spread
  • 5.2oz container of Coyo Vanilla Coconut Yogurt or vanilla Kite Hill almond Greek style
  • ⅓ + ¼ cup of sweet potato puree
  • ¾ cup of marshmallow fluff
  • 1 tbsp. maple syrup
  • 1 tsp. cinnamon
  • ¼ tsp cardamom
  • ¼ tsp. nutmeg
  • ⅛ tsp. allspice
  • ¼ tsp. ginger
  • ⅛ tsp. of mace
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • Toasted mini marshmallows to garnish (optional)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment add the almond cream cheese style spread and the sugars and mix to combine until fully incorporated, about 2 to 4 minutes. Add the coconut yogurt and mix to incorporate. Add all your spices and maple syrup, mix to thoroughly combine. Last, remove bowl from stand mixer and fold in the marshmallow fluff with a spatula.
  2. Store in airtight container in the fridge for at least 2 hours to overnight. Just before serving add mini marshmallows to top of dip and lightly toast with kitchen torch. Store leftovers in airtight container in the fridge for up to 3 days.
  3. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/11/16/sweet-potato-pie-dip-have-dessert-before-dinner-dessert-dip-that-is/