Sweet Potato Pie Cheesecake Dip |Easy Recipe|

Sweet Potato Pie Cheesecake Dip

I know it’s happened to you before. You cook up some sweet potatoes for a pie recipe only to be left with an awkward amount of mashed, cooked sweet potatoes left over at the end.  Here’s a recipe to turn that extra bit of sweet potato into a sweet, creamy dip that could just as easily be a snack or a lighter dessert. 

This dip should definitely remind you of your favorite sweet potato pie, as this recipe has almost all of the same ingredients. I prefer mine with cookies called Nilla wafers, but you can use your favorite cookies or graham crackers to dip.

Ingredients

• 1 ½ cup mashed, cooked sweet potatoes
• ½ cup brown sugar
• 1 tbsp unsalted butter
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ tsp vanilla
• 1 ¼ cup no bake cheesecake filling

Preparation

After cooking and mashing the sweet potatoes, place them in a large bowl while they are still hot. Stir in the brown sugar and butter and mix until the sugar has dissolved and the butter is melted. Set aside and allow to cool completely.

Once the mixture has cooled, add in the cinnamon, nutmeg, cloves, vanilla, and no bake cheesecake filling and mix until smooth. If using an electric mixer, this should take 60-90 seconds. 

Scoop the mixture into a serving bowl and serve with cookies or graham crackers. If you are not serving immediately, store in the refrigerator until serving time.

Tips

If your mashed sweet potatoes are leftovers/have already cooled, reheat them on the stove or the microwave before adding the brown sugar and butter.

I ALWAYS prefer dark brown sugar in recipes, but you use whichever type of brown sugar you would prefer. 

For this recipe, look for the no-bake cheesecake filling that comes in a tub in the cream cheese aisle (rather than the powdered mix that comes in the box).