I am always looking for a healthy after school snacks for the girls, and this sweet potato fruit dip seems to fill the bill plus they actually ate it. I have been making a white bean hummus for a while and while most of the kids like it a few flat out refuse, they just want something sweet. I decided to play with a baked sweet potato and some white beans to make a fruit dip that would high in protein and be lower in sugar and fat than most of the after school snacks that the kids want. This concoction was a success. They decided it tasted like toasted marshmallows and one of the sleepover guests asked if she could eat it with a spoon. My husband and I both enjoyed it too, and we thought it might fun to take on a picnic or to the beach. I also am planning on popping into school lunches with pita chips or apple slices as it will handle transportation perfectly.
Sweet Potato Fruit Dip
Ingredients
- 1 baked sweet potato removed from skin and cooled
- 1 can white cannellini beans drained
- 1 tsp ground cinnamon
- ¼ tsp vanilla extract
- 2 tbsp agave syrup
- ¾ cup olive oil
Instructions
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This is pretty simple…put everything but the olive oil into the food processor. Let it zip for about 2 minutes or until everything is mixed open and scrap the sides. Turn the processor back on and then drizzle in the olive oil until light and fluffy.
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Serve with whatever fruit you would like I did just apples today but you could easily add grapes, pears, or even sweet baby carrots. I also serve the dip with cinnamon sugar pita chips either homemade or from the store. You could also try any light flavored cookie like a nilla wafer.
