Sweet Potato Dip

I am very excited to share this recipe with you! Sweet potatoes are a staple in my kitchen, and I probably eat 2 or 3 a week. Kroger was selling them for 59 cents a pound, so I went a little crazy and bought a whole bunch! They last forever, so it was a really good deal!

sweetpotatodip

My favorite way to eat sweet potatoes is to bake them until they are caramelized and mushy, then smear them with butter and salt over the top.  It is so yummy and I could probably eat one everyday.

This recipe is for a simple, healthy, gluten free, sugar free, and vegan sweet potato dip. You can eat this with veggies, crackers, bread, cheese, on a sandwich,  or in a wrap. You could even change the recipe slightly and simply eat it as a side dish.

sweet potato

Equipment

  • Small Bowl
  • Large Bowl
  • Fork & Spoon
  • Baking Sheet
  • Measuring cups and spoons
  • A Sharp Knife

Ingredients

  • 3-4 Sweet Potatoes
  • 1/2 cup Olive Oil
  •  1 TSP Salt
  • 1/2 TSP Pepper
  • Optional for Spicy Version
    • Large Pinch of Red Pepper Flakes
    • Large Sprinkling of Ancho Chilli Powder
    • 2 TSP Tabasco sauce
  • Parsley for Garnish
veggies

Directions

  1. Poke holes with a fork all over each sweet potato. Lightly grease with olive oil. Put all of the greased potatoes onto the baking sheet and place in oven. Turn oven to 425 and allow baked potatoes to cook for 1 1/2 - 2 hours until they are soft and squishy. Allow them to cool. This can be done up to 5 days ahead of the next step. Store your cooked sweet potatoes in the fridge.
  2. Cut the Sweet potatoes in half, lengthwise, and use a spoon to scoop all the meat into the large bowl.
  3. In the small bowl, combine Olive oil, Salt, Pepper, and Spices. Mix with a fork and add to the sweet potato,
  4. Use a fork to mash up the sweet potato and mix in the seasoning. When the sweet potatoes are creamy and seasoned, move to a serving dish  and plate along side freshly cut veggies and crackers.

 

 

This dip is so addictive! It is sweet and savory with just enough kick to make you come back for seconds. I was wolfing down carrots as if they were deep fried. If you are looking to an easy appetizer to keep your Thanksgiving guests full until dinner is ready, this would be a simple and healthy choice that appeals to people with and without food restrictions. If you try this recipe, please let me know in the comments below! Happy Cooking!

Apple Cobbler

Happy Monday! It's snowing! This first snow of the year in fact. Somehow as soon as the snow arrives, it feels like it never left. Summer was just a nice dream I created to deal with the never ending onslaught of snow and ice. At least we are still on the good side of the holidays! Big meals, Hot Cocoa, and presents are all on the horizon. To kick off the over-eating try this Apple Cobbler recipe! It is warm and sweet, with a soft but crispy crust. Not to mention it is cinnamon flavored!

Let me warn you before your proceed, there are a few differences between the pictures shown and the directions. This is because after I made my cobbler I realized a few things. The first being that apple skin + a long baking time, does not equal a smooth filling. The skins remained intact and fell off of the apple meat. So In the instructions I will be advising you to peel your apples first. Second, use a bigger dish! The crust is really yummy, but when I used my smaller dish, it was simply too much crust. So I recommend a 9 X 13" baking dish. Scroll down for instructions!

Apple Cobbler

Equipment

  • 9 X13" Baking Dish
  • Saute Pan
  • Peeler
  • Sharp Knife
  • Mixing Bowl

Ingredients

Filling

  • 5-6 Large Apples ( I used Granny Smith )
  • 1/2 Lemon
  • 1/2 Stick of Butter
  • 3/4 Cups of Brown Sugar
  • 1 TBSP Flour
  • 1 TSP Cinnamon ( or more if you like )
  • 1/4 TSP Nutmeg
  • 1/2 TBSP Vanilla
  • 1/2 TSP Salt

Crust

  • 1/2 Cup White Granulated Sugar
  • 1/2 Cup Self Rising Flour
  • 1/4 TSP salt
  • 2 Beaten Eggs
  • 4 TBSP Salted Butter, Cubed
Apple Slices

So first thing first, peel your apples. Ignore the picture above, and just do it! Otherwise you end up with stringy apple skin that you have to pick out of your cobbler! Then core and slice your apples.

applesandlemon
apples and flour

Make sure you are filling your dish with apples, they will cook down on the stove, and again in the oven, so be generous! Coat your apples in lemon juice from half of a lemon. Then sprinkle 1 tablespoon of flour over them and toss them around with your hands. The flour will become sticky and kind of clumpy, but this will resolve itself in the next step.

applecobblerfilling

This is where we build the flavor! Melt 4 Tablespoons of Butter in a pan, also feel free to add more butter because this is what our sauce mostly consists of. When the butter is nice and hot, add the apples, brown sugar, and salt. Stir and cook over medium for about 4-5 minutes. When the apples are just tender, add in the cinnamon, nutmeg, and vanilla. Give it one final stir and place back in your baking dish.

cobblercrust

Next prepare the dry ingredients. Combine the flour, sugar, and salt. In a separate bowl, beat 2 eggs. Combine the eggs and the dry mix until it is well incorporated. When you lift your spatula the batter should fall back easily onto itself. This is not a terribly thick mixture, but it is not watery either.

applecobblerwithbutterpads

Now pour your batter over the apples in your dish. Cube some cold butter and place at even intervals across your dish. Go ahead and sprinkle some cinnamon over the top. Now bake at 350 for 20 minutes. After 20 minutes remove the cobbler from the oven and rub some butter on the crust, then sprinkle granulated sugar over the top. Cook for an additional 20 minutes or until golden. Cool slightly before serving!

finishedcobbler

I don't eat a lot of dairy, but man would this be great with some ice cream! If you try this recipe, please let me know in the comments below. See you next time : ) !