Warm Sweet Potato and Cream Cheese Dip
Print Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
- 1 15 oz can Bruce’s Yam Cut Sweet Potatoes; drained
- 1 4 oz block cream cheese; room temperature
- 1/3 cup whole milk ricotta
- 2 tablespoons sun-dried tomatoes packed in oil; minced
- 1 tablespoon chopped parsley
- 1 tablespoon pure maple syrup
- 1/2 teaspoon Cajun spice
Heat oven to 350 degrees F.
Using a hand mixer, blend all ingredients (with the exception of the spice) together until just mixed (do not whip).
Transfer to a small ovenproof baking and bake for 20 minutes until warm.
Sprinkle with spice and serve with crackers of your choice.
