Sweet Potato Dip
Serving Size / Yield
- 2 med. sweet potatoes (about 1 1/4 pounds)
- 2 Tbs. pure maple syrup
- 1 Tbs. butter, melted
- 1 Tbs.lemon juice
- 1/2 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- dash Ground black pepper
- 4 Tbs. chopped pecans, toasted
- 2 pkgs. (6 oz. each) Pepperidge FarmĀ® Baked NaturalsĀ® Cracker Chips (any variety)
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.
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.