sweet potato cookie dough dip.

A creamy, peanut butter and choc chip dip made with sweet potato. Just like cookie dough, served with crisp apple wedges.

Dietary: Vegan, Gluten Free
Chill Time: 20-30 minutes
Makes: 1 small bowl

Ingredients:
1 1/2 cups cooked sweet potato, cooled
2 tablespoons maple syrup
2 tablespoons nut butter or peanut butter
Pinch of sea salt

To Serve:
2 apples, sliced into wedges
Chocolate chips

Method:
Add the sweet potato, maple syrup, nut butter and salt to a bowl or food processor.
Mix or blend until smooth and thick.
Chill for 20-30 minutes until it firms up slightly.
Fold through the chocolate chips and transfer to a small bowl.
Return to the fridge until ready to serve, then serve with apple wedges.

Storage:
Keep in an airtight container in the fridge for up to 4 days.

Tips:
Make sure the sweet potato is completely cool before blending.
Fold the choc chips through at the end.