Sweet Potato Dip


  • 2 medium sweet potatoes (about 2 1/2 cups or 625 mL)
  • 2 tbsp (30 mL) pure maple syrup
  • 1 tbsp (15 mL) butter, melted
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (3 mL) ground ginger
  • 1/8 tsp (1 mL) ground nutmeg
  • Ground black pepper
  • 4 tbsp (60 mL) chopped pecans, toasted


  1. Peel the potatoes. 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. 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 Pepperidge Farm cracker chips for dipping.

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Amount Per Serving
Calories 140
Fat 4 g
Sodium 130 mg
Carbohydrate 25 g
Dietary Fibre 2 g
Protein 2 g
Vitamin A 30 %DV
  • Source of fibre

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