I’ve always thought sweet potatoes were a little too sweet for a savory lunch or dinner dish, but I don’t hear about many sweet potato-based desserts. So I decided to experiment and lean on this potato’s natural sweetness–and I came up with chocolate (of course) dip! Good as a snack or dessert, or might as well eat it for breakfast!
Rinse sweet potatoes (you can roast more than one at a time, then keep in the fridge for a few days), pierce a few times, and wrap in foil (otherwise it’ll start leaking syrupy goodness onto the bottom of your oven!). Place in 350 degree oven for 45-60 minutes (maybe a little longer if you don’t preheat first), until very soft. Eat the skin (it’ll be syrupy from the potato), then mash with about a tablespoon of unsweetened cocoa powder per medium sized potato (I like Hershey’s Special Dark).
Sometimes I add a pinch of salt or some pure vanilla extract. I bet you could add chocolate chips instead of cocoa powder for more of a dessert experience–it really doesn’t need added sweetner, though. Alternatively, just do coconut oil with the cocoa powder (I haven’t tried this yet), for a smoother, richer texture. I have enjoyed dipping raw carrots, raw zucchini, apple slices (granny smith is good). I’d like to try pretzels, bread, chips (I might need to add milk to the dip to thin it out).