Sweet Potato Pie Dip
Lightly sweetened, brightly colored and utterly delicious, Sweet Potato Pie Dip is a unique spin on the classic! Made with a handful of easy-to-find ingredients, this sweet potato dessert is a simple seasonal dessert to serve for Thanksgiving and beyond.
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The heart wants what it wants… and earlier this fall, a sweet potato dessert dip sound like THE BEST THING to me.
Which is why in the months of August and September, I tinkered with and, to my delight, figured out a way of making sweet potato pie… without the song and dance of actually making a pie.
Why I love this recipe:
It should come as no surprise that I love a dessert dip, and the idea of a sweet potato dessert dip just makes my heart so happy.
What’s not to love?
The sweet potatoes are naturally sweet, and we pair them with sweetened condensed milk for that perfect texture. Brown sugar adds some light molasses notes, vanilla extract brings it all together, and the combination of cinnamon and nutmeg bring those fall flavors home.
The end result is a delight. The texture is light and fluffy. The sweet potato flavor shines with just the right amount of sweetness and spice. And when topped with those toasted marshmallows? Absolute perfection.
Serve this dip slightly warm, room temperature or even cold with your favorite dippers. We used graham crackers, but this dip is perfect when paired with various other dessert dippers or even fruit, like apple or pear slices.
More dessert dip recipes to try: Cheesecake Dip | Dulce de Leche Dip | Funfetti Dip | Pumpkin Cheesecake Dip | Raspberry Yogurt Fruit Dip | Chocolate Cheesecake Dip
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get from the store:
- Sweet potato puree — you can make this by roasting sweet potatoes in the oven, then scooping out the flesh and blending until smooth in a food processor. My family loves sweet potatoes, so I always seem to have one or two lying around. Since sweet potatoes come in all shapes and sizes, I recommend purchasing similarly-sized sweet potatoes so that their roasting time is similar.
- Sweetened condensed milk — this is the liquid that goes into our dessert dip. It also adds light, creamy sweetness, too. This is not the same thing as evaporated milk. You will need half a can, so save the other half for something else.
- Brown sugar — you can use light or dark brown sugar in this recipe. It adds lovely molasses undertones and sweetens the dip just enough to where evertything comes together and sings.
- Pure vanilla extract — purchase the best you can afford.
- Spices — we use a combination of ground cinnamon and a pinch of freshly grated nutmeg. If the jarred kind of nutmeg is what you’ve got, use a light hand so that the nutmeg does not overpower the dish
- Kosher salt — we just need a little bit of this to help balance out the sweetness. Medium grain kosher is my go-to. (Diamond Crystal is my favorite brand.)
- Mini marshmallows — I love to use these as garnish for this. Sprinkle them directly on top of the dip, then torch with a kitchen torch for that awesome bruleed marshmallow flavor and look.
- Dippers — graham crackers are a go-to in our house, but vanilla wafer cookies would be great. So would any neutral cookie or even baked pie crust with cinnamon sugar on top. You can use fruit, too! Sliced apples are a favorite of mine.
How to make sweet potato puree from roasted potatoes:
Roast the potatoes and let them cool completely.
Slice in half, and scoop out the flash from the skins into a blender or a food processor, then blend until smooth.
This is a very important step to the dip!
How to make Sweet Potato Pie Dip:
Before you get started, you need to have sweet potato puree on hand! If you do not, you need to make that ASAP.
Measure the sweet potato puree into a large mixing bowl.
Drizzle in the sweetened condensed milk.
Measure the light brown sugar, vanilla extract, ground cinnamon, salt and nutmeg directly on top of the sweetened condensed milk and sweet potato puree.
Gently mix all the ingredients together until combined using a hand mixer or a rubber spatula.
Serve. Transfer the dip into a serving bowl.
Top with the mini marshmallows. Use a kitchen torch to brown the marshmallows and serve immediately.
How to store:
Store in an airtight container in the refrigerator for 3-4 days. Warm gently in the microwave, if you want it warm, and then add the marshmallows. Marshmallows will change their texture in the fridge.
Erin’s Easy Entertaining Tips
THIS is an easy dip to share for a gathering or a holiday… or to make just because you love a sweet potato.
If I were to make this recipe to share, here are some things I would do:
- Double or triple the recipe if you think your crowd will love it!
- Make it early, and keep it in the fridge.If you want to serve it warm, warm gently in the microwave and then top with the marshmallows.
- Make individual dessert cups and let every guest brulee their marshmallows! Or do it in front of them if you’re hosting kids.)
Quick tips and tricks to the best sweet potato dessert
- Roast the sweet potatoes beforehand, and make the sweet potato puree when it’s convenient for you. This is the part of the recipe that takes the longest.
- Double the recipe for a crowd.
- How to store: Store in an airtight container in the refrigerator for 3-4 days. Warm gently in the microwave, if you want it warm, and then add the marshmallows. Marshmallows will change their texture in the fridge.
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Here’s how you can make this dip for any occasion:
Sweet Potato Pie Dip
Ingredients
- 1 lb. sweet potato puree
- 7 oz. sweetened condensed milk (½ can)
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 pinch freshly grated nutmeg
- Mini marshmallows for garnish
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Measure the sweet potato puree into a large mixing bowl.
- Drizzle in the sweetened condensed milk. Measure the light brown sugar, vanilla extract, ground cinnamon, salt and nutmeg directly on top of the sweetened condensed milk and sweet potato puree.
- Gently mix all the ingredients together until combined using a hand mixer or a rubber spatula.
- Serve immediately or refrigerate.
- When serving, dollop the dip into a serving bowl. Top with the mini marshmallows. Use a kitchen torch to brown the marshmallows and serve immediately.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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