Appetizers & Sides

Chocolate Sweet Potato Dip

Our favourite way to sneak in veggies is with a creamy, chocolate-y dip. Perfect for pairing with our gluten-free cookies!

Chocolate Sweet Potato Dip


Prep Time

  1. To make the dip, heat the sweet potato puree and milk in a medium saucepan over medium heat, stirring frequently. Remove from heat and still in the vanilla extract and cinnamon.

  2. Remove 1/2 cup of the Mini Chips from the bag. Set aside. Add the remaining Mini Chips to the sweet potato mixture. Stir to mix. Let stand about 2 minutes until the Mini Chips are starting to melt, then stir to mix completely.

  3. Scrape the mixture into a serving bowl. Refrigerate until firm, about 2 hours. Press the remaining Mini Chips into the top of the mixture before serving.

  4. Serve cold with Snickerdoodle Soft Baked Cookies. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Laurie Sadowski is author of The Allergy-Free Cook series and a series of gluten-free and vegan baking eBooks, and specializes in baking recipe development. See her work at and