Sweet Potato Dip

Sweet Potato Dip

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"A little bit of sweetness and a whole lot of great taste...that's what you'll get from this flavorful dip that's ready to serve in just 30 minutes!"
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30 m servings 127 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to medium and cook for 15 minutes or until the potatoes are tender. Drain the potatoes well in a colander. Peel the potatoes. Return the potatoes to the saucepan. Mash the potatoes.
  2. Stir the potatoes, syrup, butter, lemon juice, ginger, nutmeg, black pepper and 3 tablespoons pecans in a medium bowl. Sprinkle with the remaining pecans. Serve with the cracker chips for dipping.


  • For a sweet, tart twist, stir in 1/4 cup chopped dried cranberries.
  • For a savory twist, omit the ginger and nutmeg. Stir in 1/2 teaspoon each ground cumin and garlic powder and2 green onions, sliced (about 1/4 cup).



Delicious and sweet! Easy to make! I forgot to add the pecans!

The flavors were good, but not as a dip. It would make a perfect Thanksgiving side dish. I followed the recipe exactly.